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.

Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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.

Tips

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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

418.1 calories; 27.8 g protein; 30.6 g carbohydrates; 58.7 mg cholesterol; 795.5 mg sodium. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2014
Although American butchers may label a cut of meat "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery. The cut of meat traditionally used is flank steak, but butchers may label top round steak or roast as London broil. Read More
(55)

Most helpful critical review

Rating: 3 stars
08/03/2014
Made this today but thought it was a bit too spicy hot. Good flavor but just too peppery hot. May try again but with half the amounts listed for the Creole seasoning. Even son who loves spicy hot foods said it was too peppery. Read More
(2)
65 Ratings
  • 5 star values: 45
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/01/2014
Although American butchers may label a cut of meat "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery. The cut of meat traditionally used is flank steak, but butchers may label top round steak or roast as London broil. Read More
(55)
Rating: 5 stars
08/01/2014
Although American butchers may label a cut of meat "London broil", the term does not refer to a specific cut of meat but to a method of preparation and cookery. The cut of meat traditionally used is flank steak, but butchers may label top round steak or roast as London broil. Read More
(55)
Rating: 5 stars
04/08/2014
Great tender, fall-apart roast. The gravy is truly the gem of this recipe--it is the perfect thickness packed full of flavor. Instead of wine I used sherry because it was what I had on hand. Next time I might add a bay leaf or some thyme to add herbal depth, but really this needs no modifications. DELISH & very easy. Read More
(36)
Advertisement
Rating: 5 stars
05/16/2014
Sorry I changed it up some but I did use this method to cook it. I used what I had on hand rather than making a trip to the store. I did not have beef broth or red wine. I used a 3# London broil white wine and half a packet of onion soup mix. I did use the creole seasoning and also some garlic pepper seasoning. I did not use carrots or potatoes but did use about 4 oz of sliced mushrooms that needed to be cooked. I also used the golden mushroom soup. I have not eaten it yet but have tasted and it is very good in flavor. I will serve this over mashed potatoes. Read More
(20)
Rating: 5 stars
03/25/2014
Very delish!! Omitted wine and did add a couple extra potatoes. Nice on a cold day. Read More
(16)
Rating: 5 stars
07/08/2014
I always liked pot roast but had London Broil in the freezer and used this recipe. I don't think I will go back to pot roast again. Did not have creole seasoning so I used Cajun. Making it for 14 people tomorrow! Read More
(9)
Advertisement
Rating: 5 stars
03/14/2014
Making a London Broil like this was awesome! The only thing I did different was use Red Cooking Wine. I sliced up the meat and we ate it rolled up in tortillas. Read More
(8)
Rating: 5 stars
04/24/2015
Went downtown for a chuck roast to cook in the crock pot and came back with a couple of London Broils since they were on sale. Found and followed this recipe of Johnny's along with making the homemade Creole seasoning. I did use at least 3 TABLESPOONS instead of a teaspoon (must be a typo) of the seasoning that was to my taste. The meat veggies and gravy all turned out spicy and flavorful without the fatty grease. I cooked it 5.5 hours on high and the potatoes were done a couple of hours before the rest of the meal. Will hold them out for a few hours on my next cook. But this is a keeper! Read More
(8)
Rating: 4 stars
03/09/2014
Made just like the recipe... Brown onion Gravy is great! Lots of hot home made dinner rolls to slop it up with...YUM!... Comfort food junkie! London Broil may not be the perfect choice for this recipe but still we enjoyed the flavor and vegs that went along with it. Might try it again with stew meat. This one does has promise! Read More
(7)
Rating: 5 stars
05/26/2014
Tastes great. Made as is. Very easy. Read More
(6)
Rating: 3 stars
08/03/2014
Made this today but thought it was a bit too spicy hot. Good flavor but just too peppery hot. May try again but with half the amounts listed for the Creole seasoning. Even son who loves spicy hot foods said it was too peppery. Read More
(2)