Rating: 4.5 stars
66 Ratings
  • 5 star values: 46
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0

This recipe came from the desire to make a pot roast, but all I had on hand was a London broil. I made this on the fly, and it turned out great. My wife took the leftovers to work and everyone wanted the recipe. I hope you all like it.

Recipe Summary

8 hrs 10 mins
8 hrs 30 mins
20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Scatter sliced onion in the bottom of a slow cooker, then alternately layer carrots and potatoes.

  • Heat oil in a large skillet over medium heat and season London broil with Creole seasoning. Sear beef in hot oil until well browned, 3 to 5 minutes per side. Transfer meat the slow cooker.

  • Pour beef broth, cream of mushroom soup, and red wine into the skillet used to cook the beef and bring to a simmer. Scrape any brown bits from the bottom of the skillet with a spatula. Pour broth mixture over beef.

  • Cook on Low for 8 to 10 hours or cook on High for 6 hours.

Cook's Note:

Make your own Creole seasoning: Combine 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon ground black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, and 1 tablespoon dried thyme in a jar.

If the gravy is thin at the end, combine 2 tablespoons cornstarch plus 2 tablespoons cold water; mix well.
Remove meat carefully and slowly stir cornstarch mixture into gravy, repeat until desired thickness is reached.

Nutrition Facts

418 calories; protein 27.8g; carbohydrates 30.6g; fat 18.7g; cholesterol 58.7mg; sodium 795.5mg. Full Nutrition