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| Johnny's Slow Cooker London Broil |
"This recipe came from the desire to make a pot roast, but all I had on hand was a London broil. I made this on the fly, and it turned out great. My wife took the leftovers to work and everyone wanted the recipe. I hope you all like it."
Ingredients :
- 2 tablespoons vegetable oil, or as needed
- 1 (2.5 pound) London broil, cut into thirds
- 1 teaspoon Creole seasoning, or to taste
- 2 cups beef broth
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup red wine
- 1 onion, sliced
- 1 (16 ounce) package baby carrots
- 3 potatoes, quartered, or more to taste
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 8H30M |
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- Scatter sliced onion in the bottom of a slow cooker, then alternately layer carrots and potatoes.
- Heat oil in a large skillet over medium heat and season London broil with Creole seasoning. Sear beef in hot oil until well browned, 3 to 5 minutes per side. Transfer meat the slow cooker.
- Pour beef broth, cream of mushroom soup, and red wine into the skillet used to cook the beef and bring to a simmer. Scrape any brown bits from the bottom of the skillet with a spatula. Pour broth mixture over beef.
- Cook on Low for 8 to 10 hours or cook on High for 6 hours.
Notes :
- Make your own Creole seasoning: Combine 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon ground black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, and 1 tablespoon dried thyme in a jar.
- If the gravy is thin at the end, combine 2 tablespoons cornstarch plus 2 tablespoons cold water; mix well. Remove meat carefully and slowly stir cornstarch mixture into gravy, repeat until desired thickness is reached.
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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