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| Tender moist London Broil that is cooked long & slow to marry all the flavors that go into this dish! It makes a very beautiful gravy that is perfect too! ENJOY MAKING DINNER while you are not even home! The aroma as you walk in the door with make your mouth water!
1, 2LB London Broil
2 TBS. Vegetable Oil
1 Onion Chopped
1 LB Baby Carrots
5 Large Potatoes Peeled & Cut into Thirds
Sea Salt to taste
White Pepper to taste
3 Bay Leaves 2 TBS Chopped Parsley * dried is fine to use!
1 Packet of McCormicks Beef Flavor Boost, Not essential but I love it!
1/2 Cup Red Wine ( if you do not want to use Red Wine use 1/3 Ketchup diluted with water to make 1/2 Cup) But the wine gives the meat a tenderness that is hard to beat!
1 Small Can Chopped Portabella Mushrooms drained
1 Can of Campbells Golden Mushroom Soup 10 & 1/2 OZ size
1 & 1/2 Cans of water
Heat the oil in a large skillet, place the London Broil in the pan & season the top with the salt & pepper. Sear until bottom is nicely browned then flip the meat over & repeat. Once seared remove the meat & add all of the liquids to the pan & stir well scraping the bottom & sides of the pan to deglaze it & get all the browned bits into the sauce!
In the crock-pot place the onion, the layer the carrots & then the potatoes. Place meat on the top, scatter the mushrooms over the meat & then pour all the liquid over the meat. Add the Bay leaves & the parsley & cook on LOW for 10 hours! If you can baste the meat with the liquid after 4 & then again after 6 hours of cooking time. You don't have to but I like to keep the meat covered! THIS IS AMAZING!
This is the London Broil in the Crock-Pot!
This is my husbands serving size, he loved it!
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