Is London Broil Good in a Slow Cooker?
It can be, with care. London broil is typically a lean, thick cut that is often sold as top round or flank steak. Lean cuts have little fat to keep them moist, so they can go from chewy to dry and stringy. A slow cooker is helpful because moist, gentle heat softens the muscle fibers, but the cooking window is narrower than for a fatty chuck roast. Marinating, using enough liquid and slicing correctly all help.
What Is London Broil?
London broil is better thought of as a cooking style than a single cut. At the store the label is often used for top round or sometimes flank steak. Ask the butcher or check the package to see which cut you have, since this affects tenderness. Traditionally it is broiled or grilled quickly, marinated, and sliced thin against the grain.
If you want a more forgiving cut, our chuck roast in the slow cooker guide is a good alternative.
Basic Method
- Marinate a 2 to 3 pound London broil for several hours or overnight in the refrigerator.
- Pat dry and brown on both sides in a hot skillet, if you like.
- Place sliced onions in the cooker, then the meat, then about 1 cup of broth or marinade-based liquid.
- Cover and cook on low for roughly 6 to 8 hours, checking toward the earlier end.
- Rest the meat, then slice thin against the grain.
Boil any marinade that touched raw meat before using it as a sauce, or skip it and use fresh broth.
A Simple Marinade
Combine soy sauce, Worcestershire sauce, minced garlic, a little oil, pepper and a splash of vinegar. Go easy on acid and avoid marinating for days, since too much can make the surface mushy.
Time and Doneness
Does London broil get more tender the longer it cooks? Only to a point. Once the muscle softens it can dry out if it keeps cooking. Check it by sliding in a fork; if it twists with little resistance, it is done. If it is still chewy, give it another 30 to 60 minutes. Because this is a lean cut, shredding and returning it to the juices is a good rescue.
Slice Against the Grain
Look for the lines of muscle fibers and cut across them rather than along them. This shortens the fibers and makes each bite more tender. Thin slices make a big difference.
Why It Turns Out Tough
- Not cooked long enough, so the muscle has not softened.
- Cooked far too long, so it dried out.
- Sliced with the grain.
- Too little liquid.
Can You Cook London Broil Low and Slow in the Oven?
Yes. Braising in a covered pan or Dutch oven with liquid at a low oven temperature gives a similar result to a slow cooker. Check for tenderness with a fork rather than relying on a set time.
Sides and Leftovers
Serve with mashed potatoes, roasted vegetables or rice and spoon the juices over. Leftovers keep three to four days in the fridge. Thin slices are great for sandwiches. For a heartier dinner with vegetables, see our slow cooker pot roast.
FAQ
Do I need to add liquid to the slow cooker? Yes, a modest amount.
Do I need to brown it? Optional, but browning adds flavor.
Is a slow cooker the best method? It is one good option. Leaner cuts can also be sliced thin after a quicker cook, but the slow method yields tender, fork-soft results.