Nothing like beating a dead horse with the same kind of question but here goes.....

[shoyski]

Hi Everyone, I hope you are having a good Thursday! I have a bit of a dilemma and need some expert advice.

I purchased a new crockpot this week to replace a broken one...pulled out a frozen 2-1/2 lb "piece of meat" yesterday from the freezer, anticipating using it in my new slow cooker.

My dilemma is this...it's not chuck roast or a roast of any kind, it's London Broil. I've read all the threads that I could find on crockpots and London Broil and couldn't find one that suggested using this kind of meat in a cp, except for the Slow Cooker Beef and Bean burrito recipe.

I'm really a "follow-the-recipe" kind of gal and was hoping someone will steer me towards a recipe. I have tried the Slow Cooker Beef and Bean burrito recipe and we like it...I guess I was just hoping for something different this time around. :)

TIA

[beacooker]

I know you aren't going to like my answer, Shelley, but I think you should just pick one of the other recipes that uses another kind of roast, and just go with it. The fact that your cut is a London broil shouldn't make much difference.

Be daring!!!!! You can do it!

[JenZen]

I think you are confusing the term "London broil." Here's a definition I found. The dictionary said it's just a boned-out cut. I would think you could sub it in any crockpot recipe easily.


"Many cooks misunderstand London broil. It is not an actual cut of meat, as most people believe, but a recipe that yields thin, bias-cut slices of steak that are customarily rare, or, at most, medium-rare. The steaks used for this preparation are always thick (about 1-1/2 to 2 inches), boneless, and come from a single muscle. In the old days, the long, thin 2- or 3-pound flank steak from the underbelly of the cow was the best choice for London broil because it combined reasonable marbling, great flavor, and low price. But no longer. In many areas, flank steak now costs as much as $8 per pound."

[Beth H]

I think with all of these crock-pot questions, that Cooking Light needs to devote another article to crock-pot recipes. It seems like it's been a while! (Hint, hint to those from the magazine who are reading this)

[sunberst]

be daring! follow another recipe and sub the london broil! you may surprise yourself with something yummy. :)

[shoyski]

okay :p

Thanks, All!

[Melman]

As my son was making his way through middle school and then high school, one of his favorite meals was London broil cooked in the crockpot. There's really not a recipe as much as two cans of soup. I always used Campbell's French Onion Soup and Cream of Mushroom soup. I've gotten away from using soup in recipes lately, but this always made a "gravy" that he loved to eat with mashed potatoes. The London broil always cooked up to be a very tender piece of meat.

[lakelady1]

The only thing I would add is that London Broil, because of the way it is served (quickly cooked, thinly sliced, more rare) is usually a pretty good and pretty tender cut of meat. Not what you would usually put in a crock pot, where cheaper cuts are tenderized by the slow cook (and completely cooked) process. Kind of like putting really expensive wine in a dish rather than a more modestly priced bottle . . .

[buddie]

here is a recipe, using london broil, i came across on this site

http://www.justcrockpotrecipes.com

in fact i am making it tomorrow. it sounds great!

aww the recipe is


Beef-and-bean Burritos

1 (2-pound) London broil
1 (1.25-ounce) package taco seasoning mix
Cooking spray
1 cup chopped onion
1 tablespoon white vinegar
1 (4.5-ounce) can chopped green chiles
1 (16-ounce) can fat-free refried beans
12 (8-inch) fat-free flour tortillas
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1-1/2 cups chopped plum tomato
3/4 cup fat-free sour cream


Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well.

Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up. Yield: 12 servings.


Printer friendly version is located here.

[valchemist]

I once asked a question about London Broil in the crockpot and I was told not to do it. Jewel, the queen of meats and crockpots, explained that the london broil didn't have enough marbling of fat so it would turn out tough. (I tried the beef and bean burrito recipe posted above and it was GREAT, but the meat was a bit tough which is why I had posted the question about london broil in the crockpot.)

[claire797]

So Shelley,

Did you try it yet? I hope not. Since this is the first thing you're making in your new crockpot, you should go with something tried and true like chuck, shoulder roast or even sirloin. Save the London Broil for one of the other million london broil/flank steak recipes from CL.

BTW. I have never attempted London Broil in the crockpot so maybe I'm wrong, but if Jewel says not to do it then believe her.

[shoyski]

I'm screwed. :p We are leaving today and not coming back until too late to make a complicated dinner. My goal was to have something ready to put on the table. I thawed out the meat thinking it was a roast so now I have to use it.

No worries...there's still pumpkin pie ice cream in the freezer if it turns out awful. :D I'll be your test ballon. Oh and Lakelady1, I'll be dumping a cup of some expensive wine in ;) but only because I'm not thrilled with the wine. Had I not had this "pot roast" picked out I would have dumped it in spaghetti sauce. :)

[claire797]

Why don't you just broil it tonight? Do you have any marinade around the house?

[MKSquared]

Maybe I'm just overly tired and finding lots of things funny ... but is anyone else thinking that the title of the thread should reference a dead cow, and not a dead horse? It is beef, after all ...

[Ohioan]

Originally posted by MKSquared
Maybe I'm just overly tired and finding lots of things funny ... but is anyone else thinking that the title of the thread should reference a dead cow, and not a dead horse? It is beef, after all ...
Hmmm, yes, and beating the dead cow would tenderize it for the crockpot, no? Hee hee. :D

I think I must be a bit punchy today, too. Forgive me, all.

Cheers,
Phoebe

[CindyWeightWatcher]

I'm bringing up this thread --- what is your experience
with london broil in a crock pot. It was on sale this
week so I bought it. For awhile, at least 3 years, I
was making 4 -5 new recipes per week and I now want
to simply life --- make ahead meals and crock pots.
Anyway, back to the original question --- how does
london broil do in the crock pot?

[MusicMom]

I've used London Broil for CL's Slow-Cooker Beef Barbecue Sandwiches. Do you have an oval crock pot? There might some recipes for that size, but I haven't tried any.

Slow-Cooker Barbecue-Beef Sandwiches

SOURCE: Cooking Light YEAR: October PAGE: 124

INGREDIENTS FOR 10 SERVINGS:
5 tablespoons dark brown sugar, divided
3/4 teaspoon black pepper
2 (1-pound) flank steaks
1 cup chopped onion
1 cup tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons cider vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon salt
10 (2-1/2-ounce) submarine rolls, halved
Red onion slices (optional)
Dill pickle slices (optional)

INSTRUCTIONS:
1. Combine 1 tablespoon brown sugar and pepper; rub over both sides of steaks. Combine 1/4 cup brown sugar, onion, and next 9 ingredients (onion through salt) in an electric slow cooker. Add steaks; turn to coat. Cover with lid; cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 7 hours. Remove steaks; reserve sauce. Shred steaks with 2 forks. Return shredded steak to cooker; stir into sauce. Spoon 1/2 cup steak mixture onto bottom half of each roll; top with onion and pickles, if desired. Cover with tops of rolls. Yield: 10 servings (serving size: 1 sandwich).

NUTRITIONAL INFORMATION:
CALORIES 435 (22% from fat); FAT 10.4g (sat 4.2g, mono 4.2g, poly 1.2g); PROTEIN 26g; CARB 57.2g; FIBER 3.1g; CHOL 47mg; IRON 4.9mg; SODIUM 668mg; CALC 77mg

[CindyWeightWatcher]

Curious, did you try the london broil in the crockpot?