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The London Broil Crock-Pot The recipe gives you most of the autumn, melting, crazy and tariff beef roast of the century.
A slow roast beef was a regular event in my parents’ house when I grew up. The smell of beef that cooks in juices on the stove is a core memory for me, partly because my mother often lowers the meat when I woke up for school. As a result, I got on the bus that smelled of fried beef that my friends found to be hilarious. Mama would let it simmer in a saucepan all day, while everyone was at work and at school, and nobody had to work too hard at the end of a long day to do dinner.
Nowadays their children no longer go to school, so mom gathers us together on Sundays when we are all free (or in my case in the city) to enjoy roast beef, rice and sauce. It still starts in the morning, but she uses a pot these days because it delivers a flawless, tender roast. We will sit outside on the terrace when dinner approaches and talks to the smells of braised quality that blows out of the back door.
This recipe for London Broil is an allusion to the incredible recipe for braised beef. It is tender in a crock pot for over six to eight hours, so it practically falls apart. The onions give the sauce deep, sweet notes, while the garlic increases the juicy beef. You really can’t go wrong with this, especially since it is a recipe for slow Kookuse. Invite some friends and family to this beautiful, delicious heart of a meal.
Is this Crock-Pot London Broil healthy?
This London Broil-Crock-Pot meal is healthy, hearty and good for the soul. London Broil recipes usually use a lean beef cut (e.g. the upper round or flank), which means that the fat content is relatively low. Beef is full of nutrition – it is a good source for B vitamins and minerals such as iron, potassium and magnesium. This recipe also combines the beef with a healthy fat source (olive oil) for the surf. The only thing I would suggest here is the combination of beef with some healthy sides such as fresh vegetables and brown rice to make it a complete and rounded healthy meal.
As written, this recipe is suitable for low-keto and carbohydrates dieters and is also okay for gluten-free and milk-free people.
London Broil explained
The first is the first thing the name could imply, a London Broil is not from London. This is an American dish and there is no roots in Great Britain. It is also not a certain beef cut, regardless of that many grocery stores “London Broil” print on beef cuts in the meat section. It is like trying to confuse us!
Traditionally, London Broil referred to a long -marinated flank steak that is grilled up to medium heavy, but the term now contains other lean, hard pieces of meat like the upper round. And of course you don’t have to marinate or grill it. You can start it as slowly as we do in this recipe, with results that are as tender and tasty as the grilled variety.
FAQs & tips
Let it cool completely first. As soon as it has reached the room temperature, transfer your London roast to a large airtight container and cover it with the sauce to prevent drying out. You can place it in the fridge for up to 4 days. You can also freeze it in freezer-proof containers or Ziploc bags for up to 3 months. Simply show in the refrigerator overnight before heating up in the microwave or on the stove.
You may be tried to throw in other ingredients such as carrots or potatoes to create more stew. You can do that absolutely! However, remember that it will change the taste of the sauce. Most people enjoy this taste change – the carrots add more sweetness, and potatoes can add a strong texture and absorb some of the salty aromas of the juices. If you are used to decorating with beef with these additional flavors, throw them in the pot.
You don’t necessarily have to, but it’s not a bad idea at all! If your London Broil can rest 10 minutes before cutting, you can keep your juices and lead to a more pleasant meal.
Since a London broil uses a rather lean beef, people often complain about their tendency to become hard and dry. However, this is usually due to boiling and using something other than a crock pot as a ship. The slow cook of a London broil is the preferred method, since the low temperature over a long period of time contributes to reducing the connective tissue that is difficult cuts. As long as you follow this recipe to the t, you should not meet toughness.
Operate suggestions
If you do not add carrots and potatoes to your crock pot, this Londoner is roasting and one side of roasted potatoes and carrots are the best friends. The sauce produced from the London Broil complements these additional vegetables really well. You can also put a side of air fried green beans, fried broccoli or my absolute favorite strength to put my mother’s beef sauce: simple old brown rice.
Recipe
Recipe for printing
Ingredients
- 2 pound London Broil (e.g. flank steak, upper round)
- ½ teaspoon Salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 Onion sliced
- 2 Carnate Garlic chopped
- 1 cup Beef broth
- 1 tablespoon Worcestershire sauce
- ½ cup red wine optional
- 2 tablespoon Corn starch
- 2 tablespoon cold water
Instructions
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Season the london with salt and pepper, then fry in a pan with olive oil over medium heat until they are browned on both sides.
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Place the attached meat in the crock pot. Add cut onions, chopped garlic, beef broth, Worcestershire -Sure and Red wine.
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Cover and cook it for 6-8 hours until the meat is tender.
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Mix corn starch and cold water to make a fault. Take the meat out of the pot and put it on a plate. Then add the fitting to the pot and stirring until the sauce is thickened. Cut the meat against the grain and then serve with sauce.
Nutrition
Calories: 244Kcal | Carbohydrates: 5G | Protein: 36G | Fat: 8G | Saturated fat: 2G | Polyunes unsaturated fat: 0.5G | Monoons unsaturated fat: 4G | Cholesterol: 92mg | Sodium: 479mg | Potassium: 649mg | Fiber: 0.4G | Sugar: 1G | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 3mg