If you’ve been hunting for a comforting, hands-off dinner that feels like a warm hug, you’re in for a treat with this Slow Cooker London Broil with Vegetables Recipe. I absolutely love how tender the meat turns out, soaking up a rich, flavorful marinade while the veggies get perfectly soft and savory. When I first tried this recipe, it totally changed my slow cooker game—I mean, who doesn’t want a meal ready when they walk through the door? Stick with me, and I’ll share all the tips to make it your new weeknight favorite.
Why You’ll Love This Recipe
- Effortless Tenderness: The slow cooking process transforms London broil into melt-in-your-mouth perfection every time.
- Flavor-Packed Marinade: The blend of soy, balsamic, and Worcestershire gives a savory depth that’s unforgettable.
- One-Pot Meal: Vegetables cook alongside the meat, soaking up all those delicious juices, making cleanup a breeze.
- Family Favorite: My family goes crazy for this dish—perfect for busy weeknights or lazy weekends alike.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Slow Cooker London Broil with Vegetables Recipe. Each component plays its part—from the rich broth to the sweet veggies, and those herbs that add a lovely earthiness. When shopping, I always look for a London broil with a nice grain and make sure my veggies are fresh for max flavor.
- London broil: Look for a 2-pound cut with good marbling; it’ll stay juicy and soak up the marinade well.
- Low-sodium soy sauce: Adds umami without overpowering saltiness—easy to control flavor.
- Balsamic vinegar: Gives a tangy sweetness that balances the savory notes beautifully.
- Worcestershire sauce: Brings a subtle depth and complexity to the marinade.
- Beef broth: Use low sodium if possible so you can adjust seasoning later.
- Brown sugar: Sweetens the mix and helps with that lovely caramelized flavor.
- Dried rosemary and thyme: Classic herbs that infuse a warm, aromatic quality.
- Black pepper: Freshly ground for the best zing.
- Olive oil: Adds richness and helps the marinade coat the meat evenly.
- Onion, carrots, potatoes, garlic: These veggies soak up the flavors and complement the beef perfectly.
- Cornstarch (optional): For thickening the sauce into a luscious gravy.
Variations
I’ve found that this recipe is a terrific canvas you can adapt to suit whatever you’ve got on hand or your personal tastes. Whether you want it a little heartier, or lighter, or even a bit tangier, there’s room to play.
- Vegetable swaps: I’ve sometimes swapped potatoes for sweet potatoes or added parsnips for a little sweetness—both turned out amazing!
- Spice it up: Adding a pinch of crushed red pepper or smoked paprika gives a nice smoky kick that my kids secretly love.
- Make it gluten-free: Double-check sauces and opt for a cornstarch slurry to thicken instead of any flour-based thickener.
- Extra herbs: Fresh rosemary or thyme right at the end really brightens the overall flavor if you have some on hand.
How to Make Slow Cooker London Broil with Vegetables Recipe
Step 1: Make the Marinade and Marinate the Meat
Start by whisking together the soy sauce, balsamic vinegar, Worcestershire sauce, ¾ cup of beef broth, brown sugar, dried rosemary, thyme, black pepper, and olive oil in a medium bowl. This marinade packs a punch of umami and herby sweetness. I discovered that marinating the London broil overnight really amps up the flavors—if you’re short on time, at least 4 hours does the trick too. Just make sure the meat is completely covered so every bite is juicy and flavorful.
Step 2: Sear the Meat
After marinating, heat a skillet over medium-high heat and sear the London broil for about 2-3 minutes per side. This step seals in those flavors and adds a nice caramelized crust. I know it feels like an extra step, but trust me—it makes a huge difference in taste and texture.
Step 3: Layer in the Vegetables and Add Broth
Transfer the seared meat to your slow cooker and scatter the sliced onions, carrot chunks, potato pieces, and whole garlic cloves around it. Pour the remaining 1 cup of beef broth over everything, making sure the liquid comes about halfway up the side of the meat. This careful layering helps the veggies soak up the juices and keeps the meat tender and juicy.
Step 4: Slow Cook Until Tender
Set your slow cooker on low and let it work its magic for 6-8 hours. I’ve learned that the longer cooking time really breaks down the meat fibers, making the London broil fork-tender without drying out. When you get home to this aroma, you’ll know the wait was worth it!
Step 5: Rest, Slice, and Thicken the Sauce (Optional)
Carefully remove the meat and let it rest for 10-15 minutes before slicing against the grain—this keeps it juicy. If you want a rich gravy, strain the slow cooker liquid into a saucepan, whisk in a cornstarch slurry, and simmer until thickened. This sauce is the star for drizzling over everything, and it never fails to impress guests.
Pro Tips for Making Slow Cooker London Broil with Vegetables Recipe
- Marinate Overnight: I really swear by letting the meat soak overnight to deepen that flavor—you’ll taste the difference.
- Don’t Skip Searing: Even though it’s a bit extra work, searing locks in juices and adds that irresistible crust.
- Watch Veggie Sizes: Cut your vegetables into similar-sized chunks to ensure even cooking and no mushy bits.
- Rest Before Slicing: Patience here is key to keeping the meat tender and preventing juices from running all over your cutting board.
How to Serve Slow Cooker London Broil with Vegetables Recipe
Garnishes
I usually sprinkle a little fresh chopped parsley or chives right over the top—it adds a bright note and a gorgeous pop of color. Sometimes a squeeze of fresh lemon juice works wonders to cut through the richness, especially if you’re serving this at a dinner party.
Side Dishes
While the veggies are part of the slow cooker deal, I love pairing this with a crisp green salad or steamed green beans to add some crunch and freshness to the plate. Garlic bread or warm dinner rolls are also excellent companions to soak up that savory sauce.
Creative Ways to Present
For a special occasion, I’ve laid the sliced London broil over a wooden cutting board surrounded by the roasted veggies, pouring the thickened sauce in a little bowl on the side for that rustic, family-style vibe. It always impresses my guests and makes everyone feel right at home.
Make Ahead and Storage
Storing Leftovers
I like to store leftover London broil and vegetables in an airtight container in the fridge. It keeps well for up to 3 days. The meat tastes even better the next day as the flavors continue to meld!
Freezing
This recipe freezes beautifully. I portion leftovers into freezer-safe containers, leaving out the thickened sauce which I add fresh when reheating. When thawed, the meat stays tender and flavorful without losing texture.
Reheating
I gently reheat leftovers on the stovetop or in the microwave with a splash of beef broth to keep things moist. Adding the thickened sauce at the end ensures every bite stays luscious and comforting.
FAQs
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Can I use a different cut of beef for this slow cooker recipe?
Absolutely! While London broil is great for slow cooking thanks to its lean yet tenderizing nature, other cuts like chuck roast or flank steak can also work well. Just adjust the cooking time based on thickness and marbling for the best results.
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Do I have to marinate the meat overnight?
While marinating overnight gives the best flavor infusion, you can shorten it to 4 hours if necessary. The marinade still does a fantastic job tenderizing and seasoning the meat even in a shorter window.
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How do I prevent the vegetables from getting mushy?
Cut vegetables into uniform, larger chunks and layer them around the meat rather than underneath. Adding them later in the cooking process is optional, but with this recipe’s timing, the veggies come out soft but not disintegrated.
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Can I skip searing to save time?
You can, but searing adds a caramelized depth and helps lock in juices, which you definitely won’t get otherwise. I don’t recommend skipping it if you have the time—it’s worth those extra few minutes.
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Is this recipe freezer-friendly?
Yes! Leftovers freeze wonderfully. I recommend freezing the meat and veggies separately from any thickened sauce for best texture. When reheating, just warm gently and add sauce afterward.
Final Thoughts
This Slow Cooker London Broil with Vegetables Recipe has become such a comforting staple in my home—I honestly look forward to it on busy days! It’s flavorful without fuss, tender without constant attention, and has that cozy, homemade vibe that just feels right. Give it a try, and I promise you’ll be thanking yourself come dinner time. Put on some good music, sip a glass of wine, and let that slow cooker do the heavy lifting—you’ve got this!
Print
Slow Cooker London Broil with Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker London Broil recipe offers a tender, flavorful beef dish perfect for a comforting meal. Marinated in a blend of soy sauce, balsamic vinegar, Worcestershire sauce, and herbs, the London broil is seared to lock in juices, then slow-cooked with hearty vegetables like carrots, potatoes, and onions until fork-tender. The optional cornstarch-thickened sauce adds a savory finishing touch, making it an ideal set-it-and-forget-it dinner for busy days.
Ingredients
Meat and Marinade
- 2 pounds London broil
- ¼ cup low-sodium soy sauce
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. Worcestershire sauce
- 1 ¾ cup beef broth, divided (¾ cup for marinade, 1 cup for cooking)
- 1 Tbsp. brown sugar
- ½ tsp. dried rosemary
- ½ tsp. dried thyme
- ¼ tsp. black pepper
- 1 Tbsp. olive oil
Vegetables
- 1 medium onion, sliced
- 2 carrots, peeled and cut into chunks
- 2 potatoes, cut into chunks
- 4 garlic cloves
Optional for Sauce
- 1 Tbsp. cornstarch
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, balsamic vinegar, Worcestershire sauce, ¾ cup beef broth, brown sugar, rosemary, thyme, black pepper, and olive oil until well combined to create a flavorful marinade.
- Marinate the Meat: Place the London broil in a resealable plastic bag or shallow dish and pour the marinade over it, ensuring the meat is evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow deep flavor infusion.
- Sear the London Broil: Heat a skillet over medium-high heat and sear the London broil for 2-3 minutes per side to lock in juices and develop a rich crust. Then transfer the meat to the slow cooker.
- Add Vegetables: Arrange the sliced onion, carrot chunks, potato chunks, and whole garlic cloves around the London broil inside the slow cooker to cook alongside the meat.
- Add Cooking Liquid: Pour the remaining 1 cup of beef broth over the meat and vegetables so the liquid comes halfway up the side of the meat, ensuring everything stays moist during cooking.
- Slow Cook: Cover the slow cooker and cook on low heat for 6-8 hours, or until the London broil is exceptionally tender and the vegetables are cooked through.
- Rest and Slice: Remove the cooked London broil from the slow cooker and let it rest for 10-15 minutes to redistribute juices, then slice it thinly against the grain for maximum tenderness.
- Thicken the Sauce (Optional): Strain the cooking liquid into a saucepan. Mix cornstarch with a few tablespoons of cold water to form a slurry. Stir the slurry into the liquid and bring to a boil, stirring constantly, until the sauce thickens to a gravy consistency.
- Serve: Plate the sliced London broil with the cooked vegetables and drizzle with the thickened sauce for a flavorful, hearty meal.
Notes
- Marinating overnight enhances the meat’s flavor and tenderness.
- Searing the meat before slow cooking locks in juices and improves texture.
- The sauce thickened with cornstarch is optional but adds a silky finish.
- Use low-sodium soy sauce to control the salt level in the dish.
- Resting the meat before slicing helps maintain juiciness and tenderness.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 350
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
