Kathy from Pennsylvania left a comment a while back about a London Broil in a Crock Pot recipe her family enjoys.
Well, we recently tried her {ridiculously easy} recipe and just like Mrs. C’s pot roast and the Mississippi pot roast, this one’s a winner too.
Crock Pot recipes, if you ask me you can never have enough of them.
Juicy, tender and full of flavor, Kathy’s London Broil in a Crock pot recipe is the perfect set it and forget meal for a busy weeknight {or when you just feel like starting dinner at 9 am because you’ve got other stuff to do than worry about dinner!}.
Thanks for the recipe Kathy! We loved it and I’m sure everyone else will too.
~Mavis
P.S. If you’ve got a favorite Crock Pot recipe you think everyone needs to try, leave it in the comments below. Sharing is caring.
Especially when it involves something tasty!
Ingredients
2 pound London Broil {or round top steak}
1 packet brown gravy mix (dry)
1 packet of Good Seasons Italian dressing mix (dry)
1/2 cup water
Directions
Place the meat in the crock pot and pour the seasoning mixes over it. Add water.
Cook on low for 8 hours or until done.
Kathy From Pennsylvania’s Crock Pot London Broil Recipe
Ingredients
2 pound London Broil {round top steak}
1 packet brown gravy mix (dry)
1 packet of Good Seasons Italian dressing mix (dry)
1/2 cup water
Instructions
Place the meat in the crock pot and pour the seasoning mixes over it. Add water.
Cook on low for 8 hours or until done.
Nancy Settel says
I do pork chops in the crock pot and we just love them. Since the first time I made them I have added a bit of other things. 4 pork chops (I have used boneless) about 1 inch thick. Salt and Pepper the top of the pork chops.I now add an onion sliced thin over the top then pour 1 can of apple pie filling over that. This past time I added about a cup of dried cranberries. Put on low and cook 6-8 hrs. Thats all there is to it and it turns out so darn good. The funny part is they are not overly sweet like you think it would be at first. For some reason it just all comes together.
Mavis Butterfield says
It’s been years since I made pork chops, the HH loves them! Thanks for the recipe Nancy, we’ll give this a try. 🙂
Mel says
I am trying this too! Thanks!
Nancy Settel says
I think you will really enjoy them I know we sure do.
Kathy in PA says
What a great surprise to see my recipe on your blog this morning! I can’t take full credit for the recipe as it was given to me by a co-worker. I’m glad you enjoyed it.
Happy New Year to you Mavis and all of your followers on this great blog!
Mavis Butterfield says
It’s fantastic! Thank you for sharing!!
Virginia says
I was wondering if this recipe would work well with a chuck roast. Have you tried it?
Kathy in PA says
I have used a chuck roast with this recipe. The flavor is just as good.
Virginia says
Thank you!
Linda Sand says
I have three favorite crockpot meals.
3 lbs boneless skinless chicken breasts, one jar sun-dried tomatoes in oil, I drained can of artichoke hearts. Cook and serve.
3 lbs beef roast topped with I packet dried onion soup mix topped with one can cream of mushroom (or celery) soup. Cook. Remove beef. Stir remaining ingredients to make gravy.
3 lbs pork roast, one large can pineapple tidbits, ginger to taste. Cook. Pull pork and stir back into sauce. Serve.
Amanda says
All three sound marvelous! Thanks for sharing. Will put them in my meal plan!
Mancine Dahle says
Try a can of ? Mild ? , to be safe, Rotel and a can of (undiluted ) french onion soup over a beef chuck roast in a crock pot.
Cook as you normally would, high for quicker, low for longer.
The can’s have plenty of salt and flavor, so try it with just the cans first. The sodium is high, but the effort is very low.
Good for burritos, on buns (french dips or philly cheese steak). Also over rice, noodles, potatoes. Easy basic recipe to play with.