Every other Saturday, we make it a point to slow down as a family. No errands. No schedules. Just a lazy day at home filled with games, movies, and the comforting smell of something delicious simmering away. On one such weekend, after cleaning out the fridge and spotting two packs of London broil I had forgotten about, I decided it was time to put my crockpot to good use. I wasn’t in the mood for the usual grill or pan-seared methods—I needed something hands-off but full of flavor.
A friend once scribbled down on the back of a grocery receipt—a slow-cooked London broil with creamy mushroom sauce and herbs. It sounded simple, yet cozy. Exactly the kind of meal you want bubbling away while you’re curled up on the couch with your kiddo sprawled on your lap and cartoons playing too loudly.
Eight hours later, the house smelled like a rustic kitchen tucked away in the Italian countryside. The meat was so tender it practically melted into the sauce, and the flavors—garlic, oregano, rich cream—blended like they were always meant to be together. Crockpot Easy London Broil is now our go-to for those no-rush, soul-restoring weekends.
Short Description
A comforting and tender crockpot London broil infused with garlic, herbs, creamy mushroom sauce, and finished with rich heavy cream—perfect over noodles or mashed potatoes for a hearty family dinner.
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 (6-quart or larger)
- Cutting board & sharp knife
- Measuring spoons
- Mixing spoon or spatula
- Forks for shredding
Cooking Instructions
Step 1: Prepare the Meat
Rinse the London broil pieces under cold water and pat them dry thoroughly with paper towels. This helps the seasonings and soup cling better to the surface. Place both pieces into the bottom of your crockpot.
Step 2: Add the Base Flavor
Spoon the condensed cream of mushroom soup over the beef. Sprinkle in the minced garlic, black pepper, oregano, and Italian seasoning. Use a spoon to spread the seasoning and soup mixture over the top and around the meat, ensuring it’s well coated.
Step 3: Slow Cook Until Tender
Secure the lid on the crockpot. Cook on low heat for 8 to 9 hours. By the end of this time, the meat should be fork-tender and begin to fall apart easily.
Step 4: Add Cream and Shred
About 30 minutes before the end, pour in the heavy cream. Then, using two forks, shred the meat directly inside the crockpot. Stir gently to blend the cream into the sauce and let it continue cooking until everything is heated through.
Step 5: Serve and Enjoy
Ladle generous portions of the shredded London broil and creamy sauce over warm egg noodles or fluffy mashed potatoes. Spoon additional sauce over the top for a truly comforting bite.
Why You’ll Love This Recipe
– Incredibly easy—just prep and let the crockpot do the work
– Rich, creamy flavor with minimal ingredients
– Versatile—serve it over pasta, potatoes, or even rice
– Great for meal prepping or feeding a crowd
– Uses budget-friendly cuts of beef without sacrificing tenderness
Mistakes to Avoid & Solutions
1. Using a lean cut that dries out
Solution: Stick to top round or similar cuts. Avoid overly lean cuts that won’t shred well.
2. Not seasoning enough
Solution: Don’t skip the oregano or Italian seasoning—these bring depth to the sauce.
3. Adding cream too early
Solution: Wait until the last 30 minutes so the cream doesn’t separate or curdle.
4. Overfilling the crockpot
Solution: Ensure your crockpot has enough room for the meat and cream to mix. Don’t exceed 3/4 full.
5. Not shredding the meat fully
Solution: Use two forks to shred the beef well so it soaks up the creamy sauce evenly.
Serving and Pairing Suggestions
Serve over buttery egg noodles, creamy mashed potatoes, or steamed jasmine rice
Pair with a simple green salad with balsamic vinaigrette or roasted broccoli
Serve family-style in a large serving bowl at the table for a cozy dinner
Pair with a glass of red wine or sparkling water with lemon for contrast
Storage and Reheating Tips
To Store: Let cool completely, then transfer to airtight containers. Store in the fridge for up to 4 days.
To Freeze: Freeze in portions with sauce for up to 3 months. Thaw in fridge overnight before reheating.
To Reheat: Warm on the stovetop over medium-low heat, stirring gently until hot. Add a splash of cream or broth to loosen if needed.
Microwave Option: Reheat individual portions at medium power for 2–3 minutes, stirring halfway.
FAQs
1. How can I make this recipe lower in fat?
Use reduced-fat cream of mushroom soup and substitute half-and-half or evaporated milk for the heavy cream.
2. Can I use a different cut of beef?
Yes! Chuck roast or brisket works well, but avoid very lean cuts like sirloin which can dry out.
3. Is it okay to add vegetables?
Absolutely. Add chopped carrots, onions, or mushrooms at the beginning for a one-pot meal.
4. What if I forgot to thaw the beef?
You can cook it from frozen, but add 1 extra hour to the cooking time and ensure the internal temperature reaches at least 165°F.
5. Can I double the recipe?
Yes, if your crockpot is large enough. Just scale all ingredients and ensure everything fits below the max fill line.
Tips & Tricks
Let the meat rest in the sauce for 10 minutes before serving to deepen the flavor.
Stir in a handful of fresh chopped parsley at the end for brightness.
Add a splash of Worcestershire or soy sauce for umami depth.
Want it thicker? Mix 1 tbsp cornstarch with 2 tbsp cold water and stir in during the last 15 minutes.
Recipe Variations
1. Creamy Onion London Broil:
Swap the mushroom soup for condensed French onion soup and add caramelized onions in Step 2. This gives it a deeper, slightly sweet flavor.
2. Spicy Garlic London Broil:
Add 1 teaspoon crushed red pepper flakes and 2 tablespoons sriracha in Step 2 for a spicy twist.
3. Mushroom & Wine Braised London Broil:
Use fresh sliced mushrooms and replace 1 cup of the heavy cream with dry red wine. Add wine after shredding the beef, then let it cook down for 30 minutes.
4. Dairy-Free Version:
Use a dairy-free cream of mushroom soup and substitute the heavy cream with full-fat coconut milk.
Final Thoughts
Making Crockpot Easy London Broil has become a quiet weekend ritual in our home—a slow-cooked hug on a plate. Letting flavors develop slowly over hours brings a deep sense of satisfaction, filling the entire home with a kind of warmth no candle could ever match. Each bite brings out the richness of cream and herbs and the kind of tenderness that only time can coax from a humble cut of beef. It’s comfort without complication, and heartiness without heaviness.
If you’re someone who values meals that nurture the soul as much as the body, this one’s worth bookmarking. You won’t need to hover over the stove, yet you’ll feel like you spent hours crafting it. And in a world that rarely slows down, that kind of cooking feels like a little gift.
Crockpot Easy London Broil
Print ThisIngredients
- 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
Instructions
Step 1: Prepare the Meat
Rinse the London broil pieces under cold water and pat them dry thoroughly with paper towels. This helps the seasonings and soup cling better to the surface. Place both pieces into the bottom of your crockpot.
Step 2: Add the Base Flavor
Spoon the condensed cream of mushroom soup over the beef. Sprinkle in the minced garlic, black pepper, oregano, and Italian seasoning. Use a spoon to spread the seasoning and soup mixture over the top and around the meat, ensuring it’s well coated.
Step 3: Slow Cook Until Tender
Secure the lid on the crockpot. Cook on low heat for 8 to 9 hours. By the end of this time, the meat should be fork-tender and begin to fall apart easily.
Step 4: Add Cream and Shred
About 30 minutes before the end, pour in the heavy cream. Then, using two forks, shred the meat directly inside the crockpot. Stir gently to blend the cream into the sauce and let it continue cooking until everything is heated through.
Step 5: Serve and Enjoy
Ladle generous portions of the shredded London broil and creamy sauce over warm egg noodles or fluffy mashed potatoes. Spoon additional sauce over the top for a truly comforting bite.
