Yes, you read that right, tender London broil. Say what?!?!? You know things are getting bad when London Broil, one of the toughest cuts of meat is the best bargain at the market for $6.99 a pound! I typically don’t use London Broil because it’s such a tough cut of meat. It has a great beefy flavor but nobody wants to chew on a piece of meat like a stick of gum…pass! This oven braised method of cooking this tough cut of beef produces some to the most flavorful, tender beef ever! Not only is it easy to make, it’s absolutely delicious served over a bed of fluffy mashed potatoes. Your meat and potato loving guys are going to love this flavorful meal. You’re going to love how easy it is to make.
Your first inclination with a tough cut of beef like this would be to toss it in your slow cooker and cook it till it’s tender and falls apart. What I love about this recipe is the shorter cook time with this oven braised method. You get the same tender results in about half the time.
Start by preheating oven to 250℉.
Rinse beef under cold running water.
Pat dry with a paper towel.
Using a fork pierce roast all over on both sides to help tenderize the beef.
Season both sides of roast generously with salt and pepper.
Heat butter and olive oil in a large oven safe pot over medium high heat. Sear roast on both sides until edges are charred, about 3-4 minutes per side.
Transfer roast to a slow cooker at this point if you are not going to cook it in the oven.
Remove from heat and add diced onions. Set pot aside while we make the gravy.
Combine hot water and bouillon, stir until bouillon is completely dissolved.
Stir together ketchup, red wine vinegar, minced garlic, brown sugar, and Worcestershire sauce.
Pour the bouillon and the sauce into the pot over the seared beef and diced onions.
Cover pot with a lid and place it in the oven.
If cooking this roast in your slow cooker, cook on low for 8-9 hours or on high for 4-5 hours.
Cook, covered, low and slow for 2½ – 3 hours.
Meat is done when it shreds easily with a fork or you can effortlessly break it apart with tongs.
Serve shredded beef with the gravy over a bed of creamy mashed potatoes.
Not only is the beef extremely tender but the easy to make gravy takes the flavor over the top! You must give this recipe a try, it’s absolutely delicious! The gravy is utterly irresistible and we were gobbling up this meal. The next time you see London Broil on sale, toss it in your shopping cart and give this delicious recipe a try. You’re absolutely going to love it!
Round out the meal with a crisp green salad. My personal favorite Rockin’ Good Rocket Salad comes together in just a few quick minutes and the tangy dressing contrasts beautifully with this savory, beefy meal.
Serve with a loaf of freshly baked sourdough bread to mop up all the flavorful gravy in your bowl! Learn How To Make A Simple Overnight Sourdough Bread like this one. This lazy, easy to do method will have you baking up deliciously beautiful loaves of bread in no time.
Slow Cooked Braised London Broil
Equipment
- Dutch oven or oven safe pot
Ingredients
- 2 lb London Broil
- 2 tbsp ketchup
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- 2 tbsp brown sugar,
- 2 tsp Worcestershire sauce
- ¾ cup hot water
- 1 tsp roasted garlic better than bouillon or beef bouillon
- 1 small onion, diced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- mashed potatoes
Instructions
- Preheat oven to 250℉.
- Rinse beef under cold running water. Pat dry with a paper towel.
- Using a fork prick roast all over on both sides to help tenderize the beef.
- Season both sides of roast with salt and pepper.
- Heat butter and olive oil in a large oven safe pot over medium high heat.
- Sear roast on both sides until edges are charred, about 3-4 minutes per side.
- Remove pot from heat and add diced onions.
- Combine hot water and bouillon, stir until bouillon is completely dissolved.
- Stir together bouillon broth, ketchup, red wine vinegar, minced garlic, brown sugar, and Worcestershire sauce to make the sauce.
- Pour sauce into the pot over the seared beef and diced onions.
- Cover pot with a lid and place it in the oven.
- Cook, covered, for 3 hours.
- Meat is done when it shreds easily with a fork or tongs.
- Serve shredded beef with gravy over a bed of mashed potatoes.
A HUGE shout out to Amanda at AmandaCooks&Styles.com for the inspiration for this absolutely fantastic recipe! Thank you, thank you, thank you Amanda! Be sure to head over to her website and check out all her delicious recipes. She has a beautiful website and I know you’re sure to find something to cook up tonight that your whole family will love!
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
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