London Broil for the Slow Cooker

If I ever see a recipe with Cream of Mushroom soup as an ingredient, then I know it can't be good. That is the worst tasting stuff on the soup aisle.

bcsdguy wrote:
Well! We just finished eating the London Broil and first thing I have to say is that ours was overcooked. I would say it doesn't need more than 5 hours at the most. The "gravy" was good but I think it was missing something. I think the suggestion about the onion soup mix is a good idea. The meat cut easily but could have been "pulled" too. I will try it again with a couple of changes.

You might try this recipe next time for the gravy, it's great IMO and the only way I make roast in the crock pot. You can add your onions, carrots, etc. You can use any cut of meat. Adjust the cook time to your liking.

Got it off the internet a couple years ago:

CROCK POT ROAST TO DIE FOR

1 (4 -5 lb) beef roast , any kind (your favorite)
1 (1 1/4 ounce) package brown gravy mix , dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

Directions:

1. Place beef roast in crock pot.
2. Mix the dried mixes together in a bowl and sprinkle over the roast.
3. Pour the water around the roast.
4. Cook on low for 7-9 hours.


Read more: http://www.food.com/recipe/to-die-for-crock-pot-roast-27208#ixzz1go1R7Y62

I guess what I mean is that it didn't need to be cooked for 7 hours. 5 would be sufficient. It was practically falling apart which isn't a bad thing, especially if you want to make "pulled" beef sandwiches.

Why do you feel it was overcooked? I always think of overcooking as something cooked to a certain point and by itself that misses. I don't see how something smothered could be overcooked?

Well! We just finished eating the London Broil and first thing I have to say is that ours was overcooked. I would say it doesn't need more than 5 hours at the most. The "gravy" was good but I think it was missing something. I think the suggestion about the onion soup mix is a good idea. The meat cut easily but could have been "pulled" too. I will try it again with a couple of changes.

Retired Wileys wrote:
I use this same recipe with London Broil and add an envelope of onion soup mix rubbed on the roast. It is very tasty and tender.

Does it end up being sliced or pulled?

I use this same recipe with London Broil and add an envelope of onion soup mix rubbed on the roast. It is very tasty and tender.

Curious how it comes out.

The only thing I've ever used London Broil for was making jerky.

Let us know how it worked!