Johnny’s Slow Cooker London Broil

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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.


  • 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
  • ½ cup red wine
  • 1 onion, sliced
  • 1 (16 ounce) package baby carrots
  • 3 potatoes, quartered, or more to taste


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.

Prep time: 20 mins / Cooking time: 8 hrs 10 mins / Total time: 8 hrs 30 mins

Serving: 6 / Yield: 6 servings

Calories: 418.1

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