Ingredients:
- 2 tablespoons olive oil (30 ml)
- 1/4 cup soy sauce (60 ml)
- 1/4 cup Worcestershire sauce (60 ml)
- 2 tablespoons Dijon mustard (30 ml)
- 2 cloves garlic, minced (approx. 2 tsp)
- 1 teaspoon dried thyme (5 ml)
- 1 teaspoon dried rosemary (5 ml)
- 1/2 teaspoon black pepper (2.5 ml)
- 1/4 teaspoon red pepper flakes (1.25 ml) (optional, for a bit of kick)
- 2-3 pound London Broil steak (approx. 900g - 1.3 kg)
- 1 large onion, sliced (approx. 200g)
- 2 carrots, chopped (approx. 150g)
- 2 celery stalks, chopped (approx. 100g)
- 1 cup beef broth (240 ml)
Instructions:
- In a small bowl, whisk together olive oil, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, thyme, rosemary, black pepper, and red pepper flakes (if using).
- Place the London Broil in a large Ziploc bag or container. Pour the marinade over the meat, ensuring it's well coated. Seal the bag or cover the container and refrigerate for at least 2 hours, or up to 4 hours, turning occasionally.
- Slice the onion and chop the carrots and celery. Place the vegetables in the bottom of the slow cooker.
- Heat a large skillet over medium-high heat. Remove the London Broil from the marinade (discard marinade) and sear on all sides until browned, about 2-3 minutes per side. This adds a lovely depth of flavour. (Optional but Recommended)
- Place the seared (or unseared) London Broil on top of the vegetables in the slow cooker. Pour the beef broth over the meat and vegetables.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, 135-145°F (57-63°C). Remember it will rise a few degrees after you take it out of the slow cooker.
- Remove the London Broil from the slow cooker and let it rest for 10-15 minutes before slicing thinly against the grain. This is crucial for tenderness!
- Serve the sliced London Broil with the vegetables and pan juices from the slow cooker.