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