London broil in the crockpot delivers tender, flavorful results with minimal hands-on time. This method transforms a typically lean cut into juicy, sliceable strips perfect for weeknight dinners.
By combining long, slow cooking with smart seasoning, a crockpot London broil can rival restaurant-style flank or skirt steak dishes without complicated techniques. The following sections break down how to plan, prepare, and serve this crowd-pleasing meal.
| Cut | Typical Weight | Key Flavor Notes | Best Crockpot Approach |
|---|---|---|---|
| London Broil (Top Round or Sirloin) | 2–4 lbs | Beefy, slightly sweet, adaptable to bold seasoning | Marinate 8–24 hours, cook low and slow 6–8 hours |
| Flank Steak | 1.5–3 lbs | Intense beef flavor, fine grain | Quick marinate, cook low 4–5 hours, rest well |
| Skirt Steak | 1–2 lbs | Rich, slightly smoky, very tender when cooked slow | Marinate 12–24 hours, cook low 6–7 hours |
| Flap Meat | 2–3 lbs | Buttery, robust beef profile | Marinate 8–12 hours, cook low 5–6 hours |
Preparing the London Broil for the Crockpot
Start by patting the steak dry and scoring the surface lightly with a fork. This increases marinade penetration and promotes even flavoring throughout the thicker sections of the meat.
Combine soy sauce, acid such as vinegar or citrus, sweetener, garlic, and aromatic herbs for a balanced marinade. Allow the London broil to rest in the marinade for at least 8 hours, ideally overnight, for deep flavor development.
Sear for Depth
Briefly searing the steak in a hot skillet before it enters the crockpot creates fond and locks in juices. This step adds complexity and improves the final texture once the meat finishes slow cooking.
Slow Cooking Techniques and Timing
Low and slow cooking on the crockpot tenderizes the fibers without squeezing out moisture. Set the appliance to low for 6–8 hours or high for 3–4 hours, depending on your schedule and desired tenderness.
Inserting a probe thermometer helps avoid guesswork. For classic London broil texture, aim for an internal temperature around 145–150°F for medium-rare to medium, then rest before slicing.
Resting and Slicing
Letting the cooked steak rest for 10–15 minutes under foil allows juices to redistribute. Slice against the grain into thin strips to ensure each serving remains tender and easy to chew.
Serving Ideas and Pairings
Serve London broil over rice, wrapped in tortillas for tacos, or on a hearty roll with caramelized onions. Pair with roasted vegetables, mashed potatoes, or a crisp salad to round out the meal.
A simple sauce made from pan drippings, broth, and a touch of cream or cornstarch can elevate leftovers and turn them into tacos, sandwiches, or noodle toppings.
Mastering London Broil in the Crockpot
- Use a well-marbled cut of top round or sirloin for consistent results.
- Score the surface and marinate for several hours or overnight.
- Sear briefly in a hot skillet before transferring to the crockpot.
- Cook low and slow, monitoring internal temperature with a thermometer.
- Rest the steak before slicing against the grain for maximum tenderness.
- Repurpose leftovers in tacos, sandwiches, or grain bowls.
- Pair with roasted vegetables, potatoes, or a fresh salad for a complete meal.
FAQ
Reader questions
How long should I marinate London broil for the crockpot?
For best flavor, marinate for at least 8 hours or up to 24 hours. Overnight refrigeration allows the salt and acid to break down the surface gently, improving tenderness and taste.
Can I cook a frozen London broil in the crockpot?
Yes, you can cook from frozen, but extend the cook time and use low heat. Thawing first yields more even cooking and better texture, so plan ahead when possible.
What temperature should the crockpot be set to for London broil?
Set to low for a gentle 6–8 hour cook, or high for 3–4 hours. The internal target is around 145–150°F for medium-rare to medium, measured with a reliable thermometer.
How do I keep the London broil moist in a crockpot?
Use a good marinade with oil, avoid overcooking, and let the meat rest after cooking. Searing beforehand and adding a splash of broth during cooking also helps retain moisture.