Slow Cooked Tender London Broil

Published: Apr 30, 2019 · Modified:May 7, 2025 by Amanda Cooks & Styles · This post may contain affiliate links · 178 Comments

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Slow Cooked Tender London Broil - This London broil recipe is super easy and absolutely melt in your mouth delicious. The flavor is slightly sweet but mostly savory. If you are looking for a tender, pull-apart London broil recipe that takes very little effort from start to finish, look no further!

You can serve this meat over mashed potatoes like I did or you can serve with steamed rice or vegetables. Below, I will link some of my favorite side dish recipes to serve along side your London boil.

People often ask "What cut of meat is London Broil" and the answer is typically a flank steak cut. So, be sure to look for either labels in the grocery store when purchasing your meat. This is a fairly cheap cut that can deliver big on flavor when cooked properly.

Because this is such a lean cut of beef with very little fat content, it can tend to be tough. That is one of the reasons I personally prefer to cook London broil low and slow because that is what makes the meat so tender and delicious.

Ingredients You Need To Make Slow Cooked Tender London Broil:

London Broil - You'll need a one and a half to two pound London Broil for this recipe. You can also use a thick-cut sirloin or top round steak.

Ketchup - Adds a nice flavor to the sauce. You can use tomato sauce in substitutions.

Red Wine Vinegar - We use red wine vinegar to add flavor and tenderize the meat.

Garlic Cloves - Fresh garlic is best in this recipe. You may use garlic powder as a substitution.

Brown Sugar - Light or dark brown sugar.

Worcestershire Sauce - Adds a nice flavor to the sauce. Soy sauce may be used as a substitution in this recipe.

Beef Broth - Beef broth is used in the sauce for this recipe. In a pinch, you may use chicken broth.

Onion - Yellow, white or red onion may all be used in this recipe.

Butter - Salted or unsalted butter both work great.

Olive Oil - You may use olive, avocado oil or your favorite cooking oil.

Salt - We typically use Himalayan or sea salt but you may use your favorite cooking salt.

Black Pepper - Fresh cracked or ground black pepper may be used.

How To Cook Tender London Broil In The Oven:

Preheat oven to 250 degrees.

Salt and pepper all sides of the London broil.

Combine red wine vinegar, ketchup, brown sugar, garlic, Worcestershire, and beef broth in a small bowl and set aside.

Heat a dutch oven over high heat and add butter and olive oil. Once the dutch oven is extremely hot, carefully add the London broil and sear on all sides (about 15 seconds on each side).

Remove dutch oven from heat. Add onions and pour sauce over the London broil. Cover and place in the oven for 2.5 hours.

Remove from oven and check on the meat, it should be fork-tender. If not, cover and cook for an additional 30 minutes or so.

When done, you can mix a tablespoon of cornstarch or flour with the juices from your pan to thicken the sauce and make a gravy. Serve with your favorite side dishes.

How To Cook London Broil In The Slow Cooker:

When you get to step 5: Transfer the London broil to a slow cooker instead of placing in the oven. Cook on low for 7-8 hours or on high for 3-4 hours.

How To Cook London Broil in the Instant Pot:

After you sear the meat, transfer to your instant pot instead of the slow cooker. Cook on “high” or “manual” mode for 1 ½ hours. Let pressure release naturally when done (about 15 minutes). When done, shred beef with two forks.

Tools to have on hand for this recipe:

Dutch Oven - To cook your London broil in.
Tongs - For handling the London Broil.
Slow Cooker (If you are cooking this recipe in a slow cooker as opposed to the oven method)
Measuring Cups and Spoons - To properly measure all of your ingredients.
Chef Knife - For chopping and prepping ingredients.
Cutting Board - For chopping and prepping your ingredients.

Side Dishes To Serve With London Broil:

Creamy Mashed Potatoes - Easy, creamy, buttery mashed potatoes sprinkled with fresh parsley. When it comes to mashed potatoes, the more butter the better!

Baked Macaroni and Cheese - The creamiest, cheesiest mac and cheese baked to a golden perfection! What could be better?

Honey Roasted Whole Carrots - Whole carrots seasoned with honey, olive oil, garlic, salt, pepper and fresh dill roasted to perfection in the oven.

Parmesan Roasted Red Potatoes - Simple and delicious seasoned roasted red potatoes tossed in fresh parsley and parmesan cheese.

More Favorite Slow Cooker Meals:

Slow Cooker Pot Roast - Tender and delicious pot roast made in a slow cooker/crockpot with boneless chuck roast, carrots, celery and onion.

Balsamic Brown Sugar Pork Roast - Tender and delicious pork roast slow cooked in a crockpot with a sticky balsamic brown sugar glaze.

French Onion Pot Roast - Tender and delicious pot roast recipe cooked to pull-apart perfection in a slow cooker layered with tender onions in a savory sauce.

Slow Cooker Tender Short Ribs - English cut short ribs seared in a cast iron skillet then cooked low and slow in a red wine sauce.

Frequently Asked Questions:

What cut of meat is London Broil?

London broil is a lean cut of meat typically a "flank cut". If you cannot find London broil in your local grocery store, look for fairly thick cut of flank steak or top round steak.

Why did my London Broil turn out tough?

London broil is a tough, lean cut of meat. This is why I prefer slow cooking the meat for a more tender for a pull-apart end result.

To ensure a tender end result, be careful not to overcook, sear too long, and not to cook in an oven that is hotter than the recommended temperature.

How to tenderize a lean tough cut of meat?

Lay the London broil flat on a cutting board and stab multiple times with a fork prior to cooking. You can also use a meat tenderizer but I prefer to use a fork because it doesn't flatten the meat.

This tenderizing method will soften the muscle fibers in the meat prior to cooking which will give you a more tender end result.

How To Store Leftovers?

Store leftovers completely cooled in an airtight container in the fridge for up to 2-3 days.