The amount of liquid turned this into more of a stew, but you could cut down on the liquid OR turn the broth into a gravy.
Recipe courtesy of: Merri C (at allrecipes.com)
Original location: http://allrecipes.com/Recipe/Slow-Cooker-London-Broil/Detail.aspx
- 2 pounds flank steak
- 1 (10.75 ounce) can condensed cream of mushroom soup (low sodium)
- 1 (10.75 ounce) can condensed tomato soup (low sodium)
- 1 (1 ounce) package dry onion soup mix (I used 1/2 packet)
- 1 teaspoon dry oregano
- 2 cloves garlic, minced
- Fresh ground black peppercorn, to taste
- 2 cups baby carrots
- 4 red potatoes, quartered
- 1 teaspoon Worcestershire sauce
- Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!
- In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
- Cover, and cook on Low for 8 to 10 hours.
I did alter the recipe slightly with the addition of a few spices and fresh chopped onion, to add a little more dimension. Potatoes and veggies were added to make it a “one pot wonder.” I think it can handle an entire packet of onion soup mix, but be sure to use low sodium condensed soup if you do…otherwise it may be too salty. We only had a 1/2 packet of soup mix left from another recipe, so that’s what we used.
My husband actually made this today and I came home to a yummy smelling house. He sliced the meat up in one inch thick pieces…something several reviewers recommended. My husband is NOT a cook but he said it was very easy.
I wanted to taste it right away and was able to use a spoon to break off a piece of meat, that’s how tender it was (after approximately 5 hours). This is a good one pot meal to make with an inexpensive cut of meat!