Featuring tender roast beef, potatoes, carrots, and a flavorful broth, my slow cooker London broil is one of the best ways to whip up this classic and comforting main dish!
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If you’re familiar with the blog, you know how much I love my air fryer for quick and easy cooking.
And while I seriously can’t get enough of my favorite kitchen appliance, sometimes I like to break out my slow cooker instead.
It’s perfect for busy days when I know I won’t have a lot of time to spend in the kitchen.
I’ve already shared dishes like crockpot ham and cabbage soup, tri-tip in the crockpot, Mississippi chicken, this crack chicken recipe, crock pot chuck roast, and of course my crockpot mac and cheese recipe.
These are all wonderful main dish options, just like today’s recipe for crockpot London broil with vegetables!
Made with tender London broil roast and two types of veggies, and cooked in a beef stock broth, slow cooker London broil with potatoes and carrots is hearty and comforting.
Your kitchen will fill with appetizing aromas as it simmers — there isn’t much better than coming home to a fully cooked meal!
To be enjoyed with or without buttery noodles.
Here’s what I’m going to teach you in this post:
- The ingredients and equipment you’ll need to make this London broil crock pot recipe.
- How to make slow cooker London broil with potatoes and carrots at home.
- Answers to commonly asked questions that may come up when you make my crockpot London broil with vegetables yourself.
Plug in the crockpot, gather your ingredients, and join me as I teach you how to make my London broil crock pot recipe!
It’s a dish that I make often — my family can’t get enough of it!
How to Make Slow Cooker London Broil
STEP ONE: Heat a bit of olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper and sear for 1-2 minutes on each side. This step is optional, but searing the meat will help bring out its natural flavors!
STEP TWO: Pour the broth, water, and onion soup mix into a 6-quart crockpot and stir. Add the bay leaf, baby potatoes, and carrots, and season with a bit of salt and pepper.
STEP THREE: Add the beef on top of the vegetables and cover. Cook on Low for 8-10 hours, or on High for 4-5 hours.
STEP FOUR: Transfer the beef to a cutting board to rest before serving. Place the vegetables on a serving tray — leave the broth inside the crockpot for now.
STEP FIVE: Whisk the cornstarch and water together until well-combined, then add the slurry to the broth and stir gently to mix. Set your crockpot to High and cook the gravy for 15-20 minutes to thicken it.
STEP SIX: Carve the beef and serve with your homemade gravy, vegetables, and noodles or rice if desired. Enjoy!
Should London Broil Be Cooked Fast or Slow?
I’m all about low and slow cooking! You’ll get tender and juicy results every time if you make London Broil in the slow cooker.
If you cook it at a too-high temperature, you’ll end up with dry, hard, and chewy meat. It’s just one of the reasons why I love this London broil crock pot recipe!
Do You Need to Put Liquid in a Slow Cooker With Beef?
You do need to add a bit of liquid to the mix for your crockpot London broil with vegetables, but don’t feel like you need to completely cover it.
I typically add 1 cup of beef broth and 1 cup of water to mine. Both the beef and vegetables will release liquid and moisture as it cooks.
If you add more, you’ll end up with beef stew! Which, of course, is delicious but a totally different dish.
What’s the Best Way to Tenderize a London Broil?
If you follow my slow cooker London broil with potatoes and carrots recipe, you won’t have to worry about tenderizing the beef before you get started.
That’s the beauty of this low and slow cooking method! If you do roast yours in the oven, you can tenderize it by allowing the beef to marinate before popping it in the oven.
Other Beef Recipes You’ll Love:
- Mississippi Pot Roast with Potatoes and Carrots
- Flank Steak Crock Pot Recipe
- Slow Cooker Pepper Steak Recipe
- Dutch Oven Corned Beef and Cabbage
- Slow Cooker Skirt Steak
- Slow Cooker Steak Cubes
- Ninja Foodi Beef Stew
- Beef Wellington Without Mushrooms
What Happens If You Don’t Brown Meat Before Slow Cooking?
You’ll note that I mention browning or searing the meat before placing it in the crockpot is optional.
However, I will say that I almost always do! Browning the meat will bring out its natural flavors, and it also helps to ensure it cooks evenly.
It will also ensure that the beef doesn’t get too greasy as your slow cooker London broil cooks.
More London Broil Recipes
- London Broil Marinade
- London Broil on the Grill
- Air Fryer London Broil
- London Broil in Oven
- Instant Pot London Broil
Slow Cooker London Broil
Ingredients
- 2.5-3 pounds London Broil roast
- Kosher salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 1 cup beef broth
- 1 cup water
- 1 envelope onion soup mix
- 1 bay leaf
- 1 ½ pounds baby potatoes
- ¾ pound carrots chopped 1 ½-2 inch piece
- 2 tablespoons cold water
- 1 tablespoon cornstarch
Instructions
- (Optional) Heat olive oil in a large skillet set over medium-high heat. Season the beef with salt and pepper, then sear for 1-2 minutes on all sides.
- Add broth, water, and soup mix to a 6-quart crock pot, stirring well. Add the bay leaf, baby potatoes, and carrots. Season the veggies with a bit of salt and pepper.
- Place the beef on top of the veggies. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours.
- When ready to serve, transfer the beef to a cutting board to rest. Spoon the vegetables into a serving tray, leaving the liquids behind. Whisk together the cornstarch and water until well combined, then whisk the slurry into the gravy and gently stir. Turn up the heat to HIGH and cook for 15-20 minutes to thicken the gravy.
- Carve the roast and serve with gravy and vegetables.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
This is the epitome of pure comfort food. I used the Ninja Foodi Smartlid slow cook function. That allowed me to sear the meat first. I followed your instructions almost to a T. I cook everything with wine and added 1/4 cup of port to the liquids. The meat we cut with a fork and everyone said they couldn’t believe this was cooked in a crock pot and not hours in an oven. Although it does take hours to slow cook, I’m not heating the kitchen and crock pots use less energy than ovens. Your recipes, Samantha, are always the best. I’ve never had a fail and I’m sure I won’t cooking your future recipes.
I’m so glad you’re loving them, Ryan! I can’t wait to hear about the other recipes you make!
I hoped this would be tasty, but dry and zero flavor and I added wine to it, cooked on high setting, watched it and it did not cook for the entire time and I don’t think my daughter’s dogs will eat it. Maybe the low setting would be better, or sear it, like normal. The grocery stores chuck roast were to small, so I thought I’d try a different cut of meat, knowing it was lean. Oh well, thanks any ways.
Hi Sally, Thanks for giving the recipe a try and for sharing your thoughts. I’m surprised to hear it turned out dry with less cook time—maybe the cut of meat was smaller or a bit leaner than what I used? I used 3 lb chuck roast, which came out nice and tender.
Tried it without bay leaves . I used high heat and got great meat,
and veges thank you we’er old small pot feeds us good.
Hi Cindy, You are so welcome! Sounds like a great meal.
Would you recommend green beans rather than carrots? My family is not a fan of carrots.
Hi Linda, Yes, you can put fresh or frozen green beans in place of the carrots. Green beans won’t take as long to cook though, so they can be added in about half way through the cook time. If you’d like to use canned green beans, they can be added in the last hour of cooking. Enjoy!
Good morning. I followed your recipe to the letter, including searing, and the taste was wonderful, but the meat was stringy. I had gotten a top round 2″ thick 3 lb piece. It cooked on low for about 8 hours. What do you think happened? It was not as tender as I had wished. Not complaining, just asking so if I do it again, I’ll get better results. Many thanks. Betsey
Hi Betsy, Each cut of beef will vary, but if you are noticing that it is not coming out as tender as you would like, then you can increase the cook time in the crock pot to 10 hours. Enjoy!
Hello.
I can’t find a london broil roast in stores near me. What should I be looking for? Thank you.
Hi Susan, The cut you are looking is called ‘top round steak’ or ‘flank steak.’
I made this recipe for the first time tonight and the only thing I changed was I swapped a can of cream of mushroom soup for the one cup of water. It was very tasty and had more of a gravy consistency that way. Would definitely have again!
Hi Anne, I’m so thrilled you enjoyed the recipe! Great idea to add a can of soup too. Thank you for sharing!