Ingredients:

  • 1 (2-3 pound) London Broil
  • 1 tablespoon olive oil
  • 1 large yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cornstarch (optional)
  • 2 tablespoons cold water (only if using cornstarch)

Instructions:

  1. Trim any excess fat from the London Broil.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the London Broil on all sides until browned (about 3-4 minutes per side). This adds flavour but is not necessary.
  3. If searing, use the same skillet. Add sliced onion to the skillet and sauté until softened, about 5 minutes. Add minced garlic, thyme, rosemary, salt and pepper and cook for 1 minute more, until fragrant.
  4. Place the sauteed onion mixture (or raw onion if not searing) in the bottom of the slow cooker. Place the London Broil on top of the onions. Pour the diced tomatoes (with juices), beef broth, and Worcestershire sauce over the meat.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the London Broil is very tender.
  6. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C).
  7. If desired, remove the London Broil to a cutting board and tent with foil. In a small bowl, whisk together cornstarch and cold water to make a slurry. Pour the slurry into the slow cooker and stir to combine. Cover and cook on high for 15-20 minutes, or until the gravy has thickened.
  8. Slice the London Broil thinly against the grain. Serve with the gravy from the slow cooker.