Slow Cooked Tender London Broil

Name: Slow Cooked Tender London Broil
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Ingredients: 1.5 lb. London Broil; 2 tbsp ketchup; 1 tbsp red wine vinegar; 2 cloves garlic (minced); 2 tbsp brown sugar; 1/2 tbsp Worcestershire sauce; 3/4 cup beef broth; 1 small onion (cut into 1" chunks); 2 tbsp butter; 1 tbsp olive oil; 1/4 tsp salt; 1/4 tsp pepper

April 30, 2019 By Amanda Cooks & Styles 104 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 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 1/2 – 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
1/2 tbsp Worcestershire Sauce
3/4 cup Beef Broth
1 small Onion cut into 1″ chunks (red, yellow or white)
2 tbsp Butter
1 tbsp Olive Oil
1/4 tsp Salt
1/4 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 1/2 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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