London Broil Crockpot Recipes

Beef for London Broil crockpot recipes can be any cut, preferably a cheap one because the marinade adds plenty of flavour in a slow cooker. London broil is a way of cooking, not a cut of beef.

"Flank steak" and "Top round" are cuts that are often used. I used "Brisket" for this meal and it turned out beautifully. Here's a picture of the crock pot london broil marinaded beef on top of the vegetables and ready to start cooking.

London broil Marinaded and ready to cook



Preparation time:

Twenty minutes for the marinade, Ten minutes for the vegetables

London broil Ready to carve and serve

Ingredients for London Broil Crockpot Recipes

For the Marinade

One cup of Olive oil
Three tablespoons of French Mustard
Juice of two lemons
Three large Garlic cloves, crushed
Two tablespoons of Worcestershire sauce
Two tablespoons of soy sauce
One teaspoon of dried oregano
One teaspoon of dried basil
One teaspoon of dried thyme
( or instead of these individual herbs, three teaspoons of dried mixed herbs )
Salt to taste

Ingredients For the Meal

A One and a half pound beef joint
Enough potato chunks to cover the bottom of the crock pot
A red and a green pepper, (large)
Two onions

Cooking Method for London Broil Crockpot Recipes

Mix the ingredients for the marinade

Put the joint of beef in a plastic bag, add the marinade and close the bag tightly around the beef. Store in a refrigerator for 24 hours.

Put the potatoes into the crock pot, add the chopped peppers and the chopped onions, and then add water to just below the level of the vegetables.

Place the beef on top, then pour the marinade over everything.

Cook on low for six to eight hours.

Do You Have a Favourite Recipe for This?

Do you have a favourite slow cooker recipe for this? Would you like to share it?

Slow Cooker Beef Tips

Value cuts of beef to ask for are:
Shin: from the foreleg.
Leg: from the hind leg.
Brisket: from behind the foreleg,
Chuck (blade or clod): from the shoulder,
Neck: from the neck, and
Flank (skirt): from the belly area.

To brown beef ready for slow cooking, dip pieces in flour and then brown in a frying pan.

Fresh beef should be refrigerated at or below 40 degrees F. or 5 degrees C. as soon as possible.

In a fridge, fresh beef will keep for up to five days. (Check the use by date).

Beef intended for freezing should be frozen as soon as possible and used within six months.

Never cook beef from frozen in a slow cooker, the slow heat build up will encourage the growth of bacteria. Always defrost first.

Beef can be de-frosted in the refrigerator, by microwave, or in cold water. In the fridge, allow 5 hours per pound

Keep cooked beef in the fridge and use within two days.

Don't start cooking beef, (or browning), and then re-refrigerate to continue cooking at a later time.
Warming it up without finishing the cooking process starts bacteria growing which will not be killed in the refrigerator.

Never add salt if you're using stock cubes for the stock. They are already salty. Taste before serving.
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