Crock Pot London Broil On Potato Wedges

London Broil isn’t something I usually associate with “good quality” when it comes to cuts of beef. It can be tough and dry depending on how it’s prepared. But it’s also a really affordable cut when it comes to feeding the family. So whats a sure-fire way to get a London Broil cooked well? Why a Crock Pot of course!

Some nights, we like our veggies, while others we just need straight meat and potatoes. This recipes is exactly that – Meat and Potatoes. This is a recipe that uses EVERYTHING in the crock pot, by turning the juices into a savory gravy that smothers the meat and potatoes and turns every bite into a mouthful of flavor and really keeps the London Broil nice and moist.

The seasonings I used for the Crock Pot London Broil give it a hearty “steak” flavor with a nice hint of pepper, and it makes the house smell amazing! It’s not a typical “beef stew flavor, it’s got some character to it that will makes you want to make this a new cold weather go-to meal. Especially if you’re looking for a change from chicken and dumplings.

I cooked the potatoes separately from the crock pot, because I wanted to add some crunch to the plate, rather than putting soggy beef stew style potatoes on the dish, I wanted to give them a different seasoning almost like a seasoned fry, so that the little ones will be more enticed to eat!

And if you’re looking for a Day 2 leftover idea turning these into smothered chili fries topped with the London broil isn’t such a bad idea!

Prep and Cook Tips

The “Juice”

I added a cube of vegetable bullion rather than using a beef broth/stock. After 6-8 hours in the crock pot, it’s going to turn into a beef broth anyways so I felt adding vegetable bullion will give it a different flavor, but feel free to interchange this with beef or chicken broth if you like.

Equipment Used

Here’s the equipment I used and recommend for making this spicy crock pot chili recipe!

6 Quart Crock Pot

Pyrex 13x9 Baking Dish

Crock Pot London Broil On Potato Wedges

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Servings: 4 People

Print Recipe

Ingredients

Crock Pot London Broil

• 2 lbs london Broil
• 1/2 whole red onion
• 2 cloves garlic
• 1 tbsp salt
• 1 tbsp ground black pepper
• 1 tsp ground mustard
• 2 whole bay leaves
• 2 tbsp apple cider
• 2 tbsp Worcestershire sauce
• 1 cube vegetable bullion
• 4-6 cups water

Seasoned Potato Wedges

• 4 large potatoes
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/8 tsp cayenne pepper optional if you want to add some heat
• 1 tbsp olive oil

Gravy

• 2 cups crock pot london broil juice
• 4 tbsp water
• 1 tbsp corn starch

Instructions

• On low heat setting, add London broil, chopped red onions, chopped garlic, salt, pepper, ground mustard, bay leaves, apple cider, Worcestershire sauce, vegetable bullion and water (about 4-6 cups) until it covers the London broil plus 2 inches. Cook for 6-7 hours.
  
• about 1 hour from the london broil being finished, preheat your oven to 400F, and cut potatoes into wedges and soak them until your oven is done preheating.
  
• Strain your potatoes, then place in a 13 x 9 baking dish and season with chili powder, garlic powder, ground cumin, salt, and cayenne pepper if you want some heat ; Drizzle with olive oil. Cook for about 45 minutes or until you can stick a fork all the way through a wedge.
  
• When your potatoes are about 10 minutes from being done, take about 2 cups of the juice from the crock pot and place in a pot and bring to a boil.
  
• in a cup add 4 tbsp water to 1 tbsp corn start and mix, then add it into the boiling juice. cook down until the pototoes are done to make a gravy.
  
• When everything is ready, plate the potato wedges, shred about 8 oz of the London broil and place on top of the wedges; smother with gravy and enjoy!