London Broil isn’t something I usually associate with “good quality” when it comes to cuts of beef. It can be tough and dry depending on how it’s prepared. But it’s also a really affordable cut when it comes to feeding the family. So whats a sure-fire way to get a London Broil cooked well? Why a Crock Pot of course!
Some nights, we like our veggies, while others we just need straight meat and potatoes. This recipes is exactly that – Meat and Potatoes. This is a recipe that uses EVERYTHING in the crock pot, by turning the juices into a savory gravy that smothers the meat and potatoes and turns every bite into a mouthful of flavor and really keeps the London Broil nice and moist.
The seasonings I used for the Crock Pot London Broil give it a hearty “steak” flavor with a nice hint of pepper, and it makes the house smell amazing! It’s not a typical “beef stew flavor, it’s got some character to it that will makes you want to make this a new cold weather go-to meal. Especially if you’re looking for a change from chicken and dumplings.
I cooked the potatoes separately from the crock pot, because I wanted to add some crunch to the plate, rather than putting soggy beef stew style potatoes on the dish, I wanted to give them a different seasoning almost like a seasoned fry, so that the little ones will be more enticed to eat!
And if you’re looking for a Day 2 leftover idea turning these into smothered chili fries topped with the London broil isn’t such a bad idea!
Prep and Cook Tips
I added a cube of vegetable bullion rather than using a beef broth/stock. After 6-8 hours in the crock pot, it’s going to turn into a beef broth anyways so I felt adding vegetable bullion will give it a different flavor, but feel free to interchange this with beef or chicken broth if you like.
Here’s the equipment I used and recommend for making this spicy crock pot chili recipe!
On To The Recipe
Crock Pot London Broil On Potato Wedges
Crock Pot London Broil
- 2 lbs london Broil
- 1/2 whole red onion
- 2 cloves garlic
- 1 tbsp salt
- 1 tbsp ground black pepper
- 1 tsp ground mustard
- 2 whole bay leaves
- 2 tbsp apple cider
- 2 tbsp Worcestershire sauce
- 1 cube vegetable bullion
- 4-6 cups water
Seasoned Potato Wedges
- 4 large potatoes
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp salt
- 1/8 tsp cayenne pepper optional if you want to add some heat
- 1 tbsp olive oil
- 2 cups crock pot london broil juice
- 4 tbsp water
- 1 tbsp corn starch
- On low heat setting, add London broil, chopped red onions, chopped garlic, salt, pepper, ground mustard, bay leaves, apple cider, Worcestershire sauce, vegetable bullion and water (about 4-6 cups) until it covers the London broil plus 2 inches. Cook for 6-7 hours.
- about 1 hour from the london broil being finished, preheat your oven to 400F, and cut potatoes into wedges and soak them until your oven is done preheating.
- Strain your potatoes, then place in a 13 x 9 baking dish and season with chili powder, garlic powder, ground cumin, salt, and cayenne pepper if you want some heat ; Drizzle with olive oil. Cook for about 45 minutes or until you can stick a fork all the way through a wedge.
- When your potatoes are about 10 minutes from being done, take about 2 cups of the juice from the crock pot and place in a pot and bring to a boil.
- in a cup add 4 tbsp water to 1 tbsp corn start and mix, then add it into the boiling juice. cook down until the pototoes are done to make a gravy.
- When everything is ready, plate the potato wedges, shred about 8 oz of the London broil and place on top of the wedges; smother with gravy and enjoy!