Three-day weekends don’t come often enough, so when one lands on the calendar, I treat it like gold. That extra day means lingering a little longer, getting to those slow-cooked meals that weekday chaos rarely allows.
This past long weekend, I let the crockpot take the reins with a London Broil that practically cooked itself while I sank into a mystery novel and the kids built an elaborate pillow fort. The aroma drifted out of the kitchen around lunchtime, a warm, savory promise that dinner was going to be something special.
I had picked up two packs of top round London broil on sale and knew they deserved something cozy and low-maintenance. What I didn’t expect was just how comforting this dish would be. When dinner time finally rolled around, the meat was falling apart in the best way, and the sauce—creamy, garlicky, herb-laced—clung to every bite.
The noodles were piled high, the sauce spooned over top, and suddenly it felt like a holiday worth remembering. One of those dinners where conversation slows, replaced by the clink of forks and satisfied sighs.
Short Description
This Crockpot Easy London Broil is a no-fuss, all-flavor comfort meal made with tender beef, creamy mushroom sauce, herbs, and garlic. It cooks low and slow until fork-tender and is perfect over mashed potatoes or egg noodles.
Key Ingredients
- 2 packs (about 1–2 pounds each) top round London broil
- 1 can (10.5 oz) condensed cream of mushroom soup
- 6 cloves garlic, minced
- 1/8 teaspoon black pepper
- 1 tablespoon oregano leaves
- 1 tablespoon Italian seasoning
- 2 cups heavy cream
- Cooked egg noodles or mashed potatoes, for serving
Tools Needed
- Crockpot (slow cooker)
- Measuring spoons
- Garlic press or knife
- Tongs or forks (for shredding)
- Ladle or large spoon
Cooking Instructions
Step 1: Prepare the London Broil
Rinse and pat dry both packs of London broil. Lay them flat in the bottom of your crockpot.
Step 2: Add the Flavor
Spoon the condensed cream of mushroom soup evenly over the beef. Sprinkle in minced garlic, black pepper, oregano, and Italian seasoning. Spread to coat the meat evenly with all seasonings and soup.
Step 3: Slow Cook
Cover the crockpot and cook on low heat for 8 to 9 hours. The meat should be fork-tender and easy to shred.
Step 4: Add Cream & Shred
About 30 minutes before serving, pour in the heavy cream. Use two forks to gently shred the beef directly inside the crockpot. Stir to mix the cream into the sauce and let it continue cooking on low so the flavors meld.
Step 5: Serve
Serve hot over cooked egg noodles or creamy mashed potatoes. Be generous with the sauce and garnish with fresh herbs if desired.
Why You’ll Love This Recipe
– Ultra-tender beef without any effort
– Creamy, herb-packed sauce with deep flavor
– Perfect for make-ahead or busy days
– Family-friendly comfort food
– Great over multiple bases: rice, pasta, potatoes
Mistakes to Avoid & Solutions
1. Using too lean a cut
Top round works well, but avoid cuts that are extremely lean without marbling. The slow cooker needs connective tissue to break down.
2. Skipping seasoning
Don’t under-season. This recipe depends on herbs and garlic for deep flavor. Taste the sauce before serving and adjust salt if needed.
3. Overfilling the crockpot
Don’t stack the meat too tightly or it won’t cook evenly. If needed, cut larger pieces into halves.
4. Adding cream too early
Heavy cream should be added near the end to prevent curdling or thinning out too much during long cooking.
5. Not shredding the meat
Shredding the meat helps it soak up the sauce better. Don’t skip this step—it changes everything!
Serving and Pairing Suggestions
– Serve this dish ladled over fluffy mashed potatoes, buttered egg noodles, or even cauliflower mash for a lower-carb option.
– Add a crisp green salad with vinaigrette, roasted green beans, or honey-glazed carrots on the side.
– For drinks, a glass of dry red wine or sparkling water with lemon pairs beautifully.
– Serve family-style right out of the crockpot or plated with a sprinkle of fresh parsley for a touch of color.
Storage and Reheating Tips
– Store leftovers in an airtight container in the fridge for up to 4 days.
– For freezing: Cool completely, then store in freezer-safe containers for up to 2 months.
– Reheat on the stovetop over low heat, adding a splash of broth or milk to revive the sauce.
– In the microwave: Cover loosely and heat in 1-minute bursts, stirring between each.
FAQs
1. Can I use a different cut of beef?
Yes! Chuck roast or brisket also works well for this slow cooker recipe.
2. Is it okay to cook this on high?
While possible, cooking on low for 8–9 hours yields more tender results. Cooking on high risks drying out the meat.
3. Can I make this dairy-free?
Substitute coconut cream for the heavy cream and use a dairy-free mushroom soup.
4. Will the sauce thicken more?
The sauce is naturally rich, but if you’d like it thicker, stir in a slurry of 1 tsp cornstarch and 2 tbsp water before adding the cream.
5. What’s the best way to shred the beef?
Use two forks to pull the meat apart in the crockpot. It should shred easily when fully cooked.
Tips & Tricks
-Warm your heavy cream before adding to avoid a temperature shock.
– Let the meat rest for 5 minutes before shredding to help the juices redistribute.
– Add a dash of Worcestershire sauce or soy sauce for an umami boost.
– If serving over noodles, toss them in butter before plating for added richness.
Recipe Variations
Spicy Version: Add 1 tsp crushed red pepper flakes and a dash of cayenne to the seasoning blend.
Mushroom Lovers: Add 1–2 cups of sliced fresh mushrooms at the start of cooking for a richer mushroom flavor.
Wine-Infused: Replace 1/2 cup of the cream with dry red wine for a deeper, more robust sauce.
Low-Carb Twist: Serve over roasted cauliflower mash or zucchini noodles and swap out the mushroom soup for a low-carb cream base.
Final Thoughts
Slow cooking has its own rhythm, one that asks you to pause and trust the process. This London Broil doesn’t need babysitting—it rewards patience with fall-apart tenderness and layers of flavor that deepen hour by hour. It transformed an ordinary Sunday into something that felt a little more special, and isn’t that what comfort food should do? There was no garnish too fancy, no plating too perfect—just simple, slow-cooked goodness spooned over warm noodles and shared around the table.
Meals like this remind me why I keep returning to recipes that start with humble ingredients and end with a comforting finish. This one’s earned a spot in the regular rotation, especially when a quiet, cozy dinner is exactly what’s needed most.
Crockpot Easy London Broil
Ingredients
- 2 packs about 1–2 pounds each top round London broil
- 1 can 10.5 oz condensed cream of mushroom soup
- 6 cloves garlic minced
- ⅛ teaspoon black pepper
- 1 tablespoon oregano leaves
- 1 tablespoon Italian seasoning
- 2 cups heavy cream
- Cooked egg noodles or mashed potatoes for serving
Instructions
- Step 1: Prepare the Meat: Rinse, dry, and place the London broil flat in the crockpot.
- Step 2: Add Seasoning: Spread mushroom soup over the meat and sprinkle with garlic, pepper, oregano, and Italian seasoning.
- Step 3: Slow Cook: Cover and cook on low for 8–9 hours until fork-tender.
- Step 4: Add Cream & Shred: Thirty minutes before done, add heavy cream and shred the meat with forks. Stir to combine.
- Step 5: Serve: Serve over egg noodles or mashed potatoes with extra sauce.
