This recipe for London broil in a crock pot requires very little work, but the final result is a wonderfully soft and delicious beef along with a scrumptious sauce that is wonderful either over rice or noodles or sopped up with some handmade bread! How To Cook London Broil In Crock Pot?
So easy to cut with a fork, and so flavorful!
The photographs clearly show that the flesh is very soft and can be readily pulled apart with a fork. There is no practical need to cut anything with a knife.
In point of fact, if you so desired, you could rip it all apart (similar to pulled pork, but with beef instead…) and then incorporate it into a soup, serve it mixed in with macaroni and cheese or mashed potatoes, or serve it on its own.
(oh… don’t you know that the options are almost limitless when you have a delicate piece of meat?)
WHAT YOU’LL NEED
2 kg of a London broil (or other low-fat cut of meat)
2 Tbsp olive oil (or oil of choice)
2 tsp dried thyme
2 tsp dry marjoram (or oregano)
1 tsp salt
1 tsp black pepper
1 cup of French fried onions, like Durkee (I used a supermarket brand), smashed with a little bit of salt and pepper.
2 cups of broth, either chicken or beef (I used chicken since that’s what I had on hand).
COOK A CUT OF MEAT THAT IS LESS TENDER THAN YOU LIKE.
If you take a cut of meat that isn’t very tender, like a London broil, then slow cook it for a number of hours (four hours on high, 6-7 hours on low), you will be rewarded with a piece of meat that is really soft and tasty for dinner.
Because London broil does not contain a lot of fat, it has a tendency to be chewy until it is quick-broiled in the oven. You might also prepare it using this fantastic slow-cooking approach.
The addition of the French-fried onions is the key to achieving the desired result of an automated gravy after the London broil has been cooked.
A rich and saucy gravy that may be served over the meat, mashed potatoes, biscuits, and even vegetables. Yum!
HOW TO COOK
The preparation of this slow-cooked London broil requires very little effort.
To begin, you will need to set the temperature of your slow cooker to high. If you want, you may cook on low, which is particularly helpful if you will be gone from home for six to eight hours.
After that, all you have to do is pour some oil into the slow cooker, set the beef roast on top of the oil, and then turn it over so that it gets oiled on both sides.
After that, you will cover the meat with thyme, marjoram, fried onions, salt, pepper, and broth by mixing all of those ingredients together and moving them about a little.
Cover the slow cooker and cook on high for 4-5 hours or on low for 6-8 hours. Check it every few hours if you’re home, but if you can’t, don’t worry; it won’t burn. Before you decide that it’s ready to eat, check that it can be easily pierced with a fork.
After the meat has reached the desired doneness and tenderness, remove it from the fire and let it rest, uncovered, for around five minutes so that the gravy may get somewhat thicker.
Place on a serving tray along with the gravy, and slice appropriate amounts for each individual dish.
Excellent when combined with the shown broccoli or any other vegetable of your choosing. If preferred, serve over potatoes, rice, or noodles, or alongside these options.
When preparing a London broil, should the meat be cooked quickly or slowly?
In contrast to broiling, the optimum method for cooking meat in an oven is to do it slowly over the course of a few hours at a temperature of around 350 degrees Fahrenheit. If the oven is turned up too high, the meat will become tough and dry instead of juicy and tender.
How do I prepare London broil such that it is tender and not chewy?
If you are going to prepare the dish in the oven, after it is finished, take it out of the oven and let it rest for five minutes before cutting into it. You want to make sure that the steak is cooked to medium rare, as any extra cooking will cause it to become tougher.
Is it possible to prepare a London broil in the same manner as a pot roast?
Because it contains relatively little fat and is often a harder cut of meat than other cuts of beef, London Broil is not a cut of beef that is typically used for pot roast. The chuck roast and the English (shoulder) roast are the two types of roast most often used for making pot roast.
Before cooking, what is the best way to tenderize a London broil?
If you do not marinate a London broil in tasty seasonings for at least one night in the refrigerator, the tenderization process will not be complete. Because of this, the most effective method for making a London broil tender is to first pound it with a meat mallet to soften it, and then to marinate it. Your preferences will determine the marinade you choose, so be sure to think about them.
How should I cook a London broil that is 2 inches thick?
After adding the meat, let it marinate for at least two hours, but preferably overnight. Turn the broiler up to its highest setting. After taking it out of the marinade, the steak should be placed on a baking dish. First broil the meat for 5-6 minutes, then turn it over and continue broiling it for another 3-4 minutes until the internal temperature reaches 125 degrees for medium rare.
Should a London broil be pounded before serving?
It is imperative that you do not omit the stage in which you tenderize the meat with a meat mallet since doing so makes a discernible difference. Mix the ingredients for the marinade in a big zipper bag to save yourself the trouble of washing another dish. Marinate the steak for a maximum of 12 to 24 hours. This will assist the meat become more soft, and the marinade bath will give it a truly delicious flavor.