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 meat 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.
Tools to have on hand:
- Dutch Oven
- Tongs
- Slow Cooker (If you are cooking this recipe in a slow cooker as opposed to the oven method)
- Measuring Cups and Spoons
- Chef Knife
- Cutting Board
Ingredients you need:
- 1 ½ - 2 lb. London Broil (typically top round or flank steak)
- 2 tbsp Ketchup
- 1 tbsp Red Wine Vinegar
- 2 Garlic Cloves minced
- 2 tbsp Brown Sugar
- ½ tbsp Worcestershire Sauce
- ¾ cup Beef Broth
- 1 small Onion cut into 1" chunks (red, yellow or white)
- 2 tbsp Butter
- 1 tbsp Olive Oil
- ¼ tsp Salt
- ¼ tsp Pepper
Frequently Asked Questions:
Q: What cut of meat is London Broil?
A: 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.
Q: Why did my London Broil turn out tough?
A: London broil is a tough, lean cut of meat! This is why I prefer to either cook the meat low and slow for a more tender for a pull-apart end result. OR I will cook this meat high and fast for medium-rare and thinly slice against the grain.
So, to ensure a tender end result, beware not to overcook, sear too long, and not to cook in an oven that is hotter than the recommended temperature.
Q: How to tenderize a lean tough cut of meat?
A: 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. I have not used this tenderizing method in this recipe because I haven't had the meat come out tough using this cooking method.
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 very tender and easy pull apart with fork. If not, cover and cook for an additional 30 minutes or so.
Slow Cooker/Crockpot Instructions:
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 your 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.
Side dishes to serve:
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.
More Slow Cooker Recipes:
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.
Chili with Chicken and Sweet Potato - A warm and cozy slow cooker chili full of delicious flavors like shredded chicken, sweet potato, beans, and warm spices.
Crockpot Italian Meatballs - Easy and packed with flavor, these meatballs are so tender and delicious they melt in your mouth with every single bite.
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Slow Cooked Tender London Broil
Ingredients
- 1.5 lb. London Broil
- 2 tablespoon ketchup
- 1 tablespoon red wine vinegar
- 2 cloves garlic minced
- 2 tablespoon brown sugar
- ½ tablespoon Worcestershire sauce
- ¾ cup beef broth
- 1 small onion cut into 1" chunks
- 2 tablespoon butter
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 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 very tender and easy pull apart with fork. If not, cover and cook for an additional 30 minutes or so.
- When ready, serve with mashed potatoes, steamed rice or veggies.
Maria
This sounds amazing. Going to make it for dinner tonight. I don’t have a Dutch oven. Can I sear it then put it in a casserole dish covered?
Wendell Buxton
What do I do if I don’t have an Dutch oven
Amy Schauer
Very delicious 😋 I didn't add brown sugar. I double the red wine vinegar, add 3 garlic cloves cut up instead really good. Will definitely my go to meal. Made with instant potatoes with 2 cups Mccormick mushroom gravy.
Ken
The ketchup, brown sugar, and vinegar combine to make an amazing sauce. I added carrots and half green pepper with 1tsp fresh thyme. I’ll make this over again for sure
Amanda Cooks & Styles
Hi Ken! Thank you for your review! I'm happy you enjoyed this recipe :)Amanda
Danielle
So many good things to say -- Looks like I picked. a good recipe to try, making it tomorrow!!
LCW
This was outstanding! I placed the onion slices on top of roast in oven, added carrots last 45 minutes and peas last 10 minutes. YUMMY!
Lyndsey
I just went to the store and bought stuff to make this. I'm worried though because it is two separate cuts of meat that look like steak. They were labeled London broil and together it is 1.5 lbs. Your cut is more like a roast but they didn't have anything at the store like that they were all steak like slabs. Has anyone cooked it with this type of cut and how did it come out? I'm just worried it's going to be tough and dry because it's much thinner than the roast type cuts.
Amanda Cooks & Styles
Hi Lyndsey, London Broil is typically a thinner cut of meat. You should be fine. :)Amanda
Bill
Is the temperature correct? Is it °F or °C?
I did a cut off London Broil about ¼ heavier then the recipe called for. At the end of 2½ hrs at 250°F it was still a brick.
I do beef bourguignon all the time and my fiance loves it, but this is not coming out nearly as tender. I'm going to leave it another hour (3.5hr total) and see if it improves.
The aroma is wonderful though.
Joy Gambon
Hi! I am allergic to citrus and tomatoes. What can i substitute for the ketchup? Thanks!
Linda
I would omit those items.
Carrie Sarks
Do you have to sear London broil if you are putting it in a crockpot?
Amanda Cooks & Styles
Hi Carrie, You don't have to. :)Amanda
Claire Kelly
If I have a 3lb. London B. How long should I cook it ?
Jessica
I’ve never left a comment on a recipe, BUT this is the first recipe I have came back to over and over. Such an easy recipe that’s packed with flavor. Thank you for sharing this! It’s my go to for London broil.
Amanda Cooks & Styles
Hi Jessica! Thank you so much for your kind review! :)Amanda
Pam
I have made this several times.. It's absolutely delish!!
Amanda Cooks & Styles
Hi Pam, thank you so much for your review! :)Amanda
Barrie
Love the sauce. It was simple and I had everything on hand. My meat was thought but I cooked from frozen so it was my mistake, I will make this again with not frozen meat.
Erica Lemon
Made this tonight… and it turned out PERFECT!!! I followed ur simple/easy directions! Great Recipe!!❤️
Amanda Cooks & Styles
Hi Erica! Thank you so much for your review! I'm so glad you enjoyed it! :)Amanda
April
I made this tonight for my husband and father in law and it turned out delish!!! I doubled it and tweaked it just a bit by putting in an onion soup mix, a bit more water and corn starch at the end to thicken it a bit! Over mashed potatoes with green beans, yuuuum! 😋
sharon cohran
Absolutely Perfect.. Dont Try to Fix it and then complain... follow recipe as described and you want have a problem.. it always has worked for my family.. .. Tasty, Easy and DELICIOUS!! Thanks
Amanda Cooks & Styles
Hi Sharon! Thank you so much for the review!! I love that you and your family enjoy this recipe :)Amanda
Tina hedden
Can I use this as the meat for street tacos?
Amanda Cooks & Styles
Hi Tina! Definitely! 🙂
Gary
I do all the time. I run a kitchen at a local sports bar and customers love this when put in tacos!
Katie
I made this in the crockpot, added flour to thicken sauce and served over egg noodles. So delicious and reminded me of saurbrauten from a favorite German restaurant! My new favorite London broil recipe! Thank you!
Amanda Cooks & Styles
Hi Katie!! Thank you so much for the review! I am so happy you enjoyed the london broil!! :)Amanda
Mary
I tried this a few weekends ago and it was amazing!! I’ve made a lot of roast recipes but this is the best!! Seriously the sauce is to die for!!
Now, I’m just trying to figure out if I can make this in an instapot/pressure cooker. Any thoughts?!
Amanda Cooks & Styles
Hi Mary! Wow!! Thank you so much!! I really appreciate your review. For pressure cooker - After you sear the meat, transfer to your instant pot instead of the slow cooker. Cook on “high” or “manual” mode for 1 1/2 hours. Let pressure release naturally when done (about 15 minutes). When done, shred beef with two forks. :)Amanda
Gail
Hi! Can your make sliders or mini sandwiches with the pulled beef?
Amanda Cooks & Styles
Hi Gail! You definitely can!! :)Amanda
Steve Campbell
Hi Amanda - trying this in a slow cooker today. What internal temperature are you looking for to hit? Similar to chuck roast, ~200F?
Thanks!
Stacy
Is there a substitute for the red wine vinegar?
Amanda Cooks & Styles
Hi Stacy, White wine vinegar would be the closest and best substitute.
Jan
Slow cooked London broil was amazing!!!
So flavorful and tender and delicious with mashed potatoes and green beans! This is company perfect and is is my recipe box. I want to add some heat next time but really don’t want to change it. Thank you for a winner!!
Shawn T
Hello,
Where I live they call bottom round London broil. Would this work? I mean would it be fall apart tender?
Thank you,
Shawn T
Amanda Cooks & Styles
Hi Shawn, Yes, that should be fine 🙂
Katherine SChantzen
This recipe is delicious! I have made it a number of times with London Broil
I have a 3lb. top round boneless beef roast (not steak)
I think this will work in the crock pot but wanted your thoughts
Gloria
I buy London broil where the meat is wrapped with string around it and a piece of fat in the middle. Would that be okay to use this recipe for that or should I unroll the meat?
Amanda Cooks & Styles
Hi Gloria, I've never cooked with this type of London Broil. But, it seems like it would be fine if you kept it rolled up while cooking. :)Amanda
Samantha Wilson
Was a huge hit with the family!! So tender and flavorful making again asap!!
Carla Willetto
This turned out fantastic. I used two 2lb London brooks and doubled the sauce. When the meat was done I puréed the onions in some of the sauce, added a can of mushroom soup, and simmered/boiled until slightly thickened. I pulled the beef into smallish pieces and added it to them gravy. Awesome over mashed potatoes!!
Amanda Cooks & Styles
Hi Carla, Yummy! I'm so glad you enjoyed this recipe! :)Amanda
Jen
Can you make this in a pressure cooker/ instant pot?
Laura Stewart
This is totally amazing. I was looking for some other way to cook a London broil and this will be my only way. My husband loved it. Thank you.
Dana
Omg, omg, omg! I *think* my mom used to make this recipe when I was growing up! I've been trying to find it for years since she passed away, but i never knew what it was really called (she let me name it when i was 6. I know it as "mystic steak," lol!). I can't WAIT to try this and see if it's what she used to make. It'll be like a hug from heaven!
Ashley Wagner
I don't write reviews, but I have now used this recipe twice and it is wonderful!
Y'all, this is delicious. Just follow the recipe and you will be GOLDEN!
Amanda Cooks & Styles
Hi Ashley! Thank you so much! I am so glad you enjoyed it! :)Amanda
brent
4 stars.
3lb slab.
Seared in cast iron and it stayed in same covered skillet.
Made to your recipe but added the stuff I loved: diced onion, garlic slivers,fresh serrano: all melted into the lovely au jus it was braised in.
My mission: roast beef sliders with cheese and au jus.
Mission successful. Tasty beef and great juice.
**Docking one star because it's a little dry. At 2 hours it was still tough, and I thought "an hour more for sure." ---that's basic low and slow thinking, even on the grill. So I pulled after 3 hours. I think readers needed a couple sentences about how fast a lean piece can turn from tough to tender then back to dry because I had no idea. 2.5 was probably the sweet spot. To be fair, I know there may be other factors.
Still--will try again, thank you.
Candace
The flavor is soooooo good. My entire house smelled so fantastic after 5 hours I checked it. Glad I did. Not sure if my crock pot cooks at a higher "low" than others, but my 2.25lb London broil was falling apart and full of flavor at 5 hours on low. I served with the mashed potatoes suggested and received raves for all! Will definitely make again, and again...… By the way, the "creamy mashed potatoes" is the only way to make mashed potatoes in my book. Have been making them this way myself for 30+ years. If you have not tried them I highly recommend!
Amanda Cooks & Styles
Hi Candace! I am so happy you enjoyed it!!! :)Amanda
Sharlene
I I am making this in oven . I have two cooking to get her what temperature should I use please an how long to cook ?
Pam
Thumbs up from my husband...He rated 4.5/5 stars...Thag is huge coming from him 🙂
Kim
Can you use a pressure cooker (instant pot) ? And if so how long would you say to cook it for ? Thank you
Kayelene Meehan
Could you tell me if the oven temp of 250 in your recipe is Fahrenheit or Celsius please.
Amanda Cooks & Styles
Hi Kayelene, It is 250 degrees Fahrenheit.
India
Hello,
I plan to try this recipe tomorrow ( slow cooked London broil)
Where should the oven rack be placed?
On the lowest or lower rack or in the middle?
Amanda Cooks & Styles
You want the London broil to be in the center of your oven. I only have 2 racks and place on top rack which puts the roast right in the center of my oven.:)
Betty
My roast is 3 lbs. Should I double the liquids?
Amanda Cooks & Styles
Hi Betty, Yes, that should be fine 🙂
Therese
I made this 2 days ago. As promised it fell apart - yum! The sauce is so tasty.
I had it with rice and vegetables. There was enough leftovers for the next day so I heated in a pan and it was just as delicious.
Keep on cooking!
Amanda Cooks & Styles
Hi!! Yay, I am so happy you loved it! Thank you!:) 🙂
Deborah Winkler
I changed a few things since I didn't want it sweet, used chili sauce instead of ketchup, 1 Tbsp brown sugar, twice as much worchestershire sauce, more garlic. The taste was wonderful, but I did have to cook it longer in the crock pot - 6 hours on low then turned it up to high for the last 1 1/2 hours, cut it all up and put it back in the juices.
Caprice Armstrong
I marinated my London broil because I always broil it or grill it outside. Then I came across this recipe and I thought I would try baking it low and slow. It turned out so good. The flavor was amazing and when I went to slice it the meat just fell apart. Thanks for the recipe. Wrote it down and put it in my recipe box cuz I'll be making it again and again and again...
Amanda Cooks & Styles
Hi Caprice, I am so happy you enjoyed it!
Michael
What are the measurements?
Amanda Cooks & Styles
Hi Michael, The measurements are above in the recipe box. You can also head to the top of the page and click "Jump to Recipe" Thank you.
Jane
VERY GOOD: made 2.3 lb London broil. 3 hour 10 minutes at 250F. Increased liquid ingredients by times 1.5. When done made gravy from liquid by whisking in two Tbsp’s of flour.
Thank you for the recipe.
Elaine Ulmer
Wonderful! Easy & quick to prepare also! It was extremely tender and so delicious! Best ever!
Amanda Cooks & Styles
Hi Elaine! Thank you so much! So happy you enjoyed this recipe.
Amanda Cooks & Styles
Hi Jane! Thank you for the review! I'm so happy you enjoyed it! :)Amanda
shirley
I made this 2 weeks ago. For me, one of the best london broils I've made, soooooooo tasty!! Make it in the crock pot, fall apart scrumptious.
Amanda Cooks & Styles
Hi Shirley! Yay! So happy you loved it! :)Amanda
Ashley
I have London broil strips in the freezer. Would that work in the slow cooker?
Amanda
It depends on how thick the strips are. If they are thin you won't want to sear the strips or they will turn out tough. If they are thin, I recommend putting them directly in the crockpot and skip the searing step.
Katherine
This is a five-star recipe this was so easy and it is so good I didn’t change anything on it and we served with mashed potatoes just a sound absolutely delicious. Will definitely be making this again
Amanda Cooks & Styles
Hi Katherine, Thank you so much for the kind review! :)Amanda
Regina
This is a delicious recipie this is my 3rd time making it
Amanda Cooks & Styles
Hi Regina! Wow! I'm so happy you enjoy it!! :)Amanda
Bekka
I have this in my dutch oven right now, I haven't tasted it yet but based off the smell of my house I'm giving it 5 stars. It smells SO GOOD!
Amanda Cooks & Styles
Hi Bekka! Yay! I hope you enjoy! Thank you :)Amanda
Debbie
I thought this was tasty, the beef was tender and pull apart fork tender. However, it reminded me of pot roast so you could use a cheaper cut of beef and get the same result
Sarafina
Top round is a very cheap cut of meat. Some places call it London Broil and add extra to the price. Same cut.
June
Can you double this recipe for 8 people. How long would that take.
Amanda
Hi June. I've never doubled the recipe but it should be fine. Cook on low in a slow cooker for 7-8 hours or in the oven for 2 1/2 - 3 hours (250 degree oven)
Lauren Eskovitz
My london broil is almost 3lbs. What is the best way to adjust for gravy and cooking?
Amanda Cooks & Styles
Hi Lauren, You can double the liquids for that amount of meat. 🙂
Chris
I made this twice and the first time it was fall-apart tender and the second time it was dry and not tender at all. Anyone else have this happen?
Jeannette
I really never comment but I had to let you know that I made this wonderful meat two nights ago for my husband. I used sirloin cause that's what I had and since I did not have a lot of time, I put it all in a pressure cooker for 25 minutes. It came out delicious. Thank you very much.
Amanda
Hi Jeannette, I am so glad you liked this recipe 🙂 You are very welcome!
Lottie h Lynch
This is an excellent dish. I will be making this often. The beef is very moist.
Amanda
I am happy you enjoyed it! 🙂
Cassandra
How many servings is this?
Amanda
3-4 servings 🙂
Nori Mayer
Made this tonite. WOW, it is delicious. The gravy is the bomb! My husband raved about it.
Amanda
Nice!! 🙂
Anna
Can you add potatoes to the slo-cooker to cook with the steak
Amanda Cooks & Styles
Hi Anna, Yes you can. 🙂
Chris
Can u use white wine vinegar instead of red?
Amanda
I have never tried white wine vinegar in this recipe, but it should be ok 🙂
Ashley Estrada
Just made this last night and it was so delicious! I don't have a dutch oven so I seared it in a pan and then placed it in a baking dish covered with foil for 3 hours in the oven. I cannot believe how tasty it was!!
Amanda
Yay! So happy you loved it!
Maureen
Can you make this in a slow cooker
Amanda
Yes, on low for 7-8 hours. Or high for 3-4 hours.
Pamela Robinson
What cut of meat is a London broil?
Amanda
Typically a top round steak 🙂
Regine
I made this. Delicious!!!!
Wow. Perfect. I was impatient and tried it after 2 hours. It was tender so I skipped the last hour. Thanks for such a wonderful recipe.
Amanda
Thank you! I am so glad you liked it!! 🙂
Lucia Borgman
Do you add the garlic with the onion?
Amanda
Hi Lucia,
Mix the garlic with the sauce in step 3. In step 5, add the onion and sauce before you place the London broil in the oven. 🙂
Penny
My mouth is watering for this! I wonder how it would be if done in a crock pot? Sear the steak and throw everything in the crock for 7-8 hrs on low?
Amanda
Yes! That would be delicious as well! Thank you 🙂
Robin
Im doing that now! Can’t wait to taste it! Making mashed potatoes as i type!
Jillian
Absolutely delicious - 5☆ dish! I baked it in the oven and it separated easily with a fork. Served it with baked asparagus fries - thanks for the recipe!
Amanda Cooks & Styles
Hi Jillian, Thank you so much for the review! That sounds like a delicious combination. :)Amanda