London Slow Cooker Broil is juicy and tender, cooked slowly in herb-infused sauce for 6–10 hours until fall-apart tender without your help. It will rapidly become your favourite meat-and-potatoes dish.
– 5lbsLondon Broil beef cut – 3tablespoonscanola oil – 1onionquartered – 5clovesgarlicminced – 1/2teaspoonground thyme – 1/4teaspoonred pepper flake – 1/4teaspoonsaltor to taste – 1/4teaspoonpepperor to taste – few bay leavesoptional – 2tablespoonsWorcestershire sauce – 1cupred wineor beef broth – 2cupsbeef broth – 1can (10 1/2 oz)cream of mushroom soupcondensed – 4tablespoonsunsalted butterdiced – 10mini red potatoescut in half – 1 1/2cupscarrotscut into 2" chunks or use whole mini carrot – 3tablespoonscornstarch – 1/4cupwater
Ingredients
In the beginning, use paper towels to pat the beef dry, and then season it with salt and pepper on each side.
A Dutch oven or a large cast iron pan should be placed on the burner and heated to a medium-high temperature.
Once the oil is hot, add it to the steak and sear it on all sides for approximately one to two minutes on each side, until it reaches a golden brown colour.
Put the meat in a slow cooker that holds 8 quarts. Add everything else except the carrots and potatoes. Then add the butter on top of the beef at the very end. Mix slowly by stirring.
After placing the lid on the slow cooker, cook the food for five to six hours on high or eight to ten hours on low.
Carrots and potatoes should be added to the slow cooker when there are two to three hours of cooking time left.
At this point, you are planning to incorporate them into the mix. If you want the food to be tender, you should cover it and cook it until it is.
The cornflour should be completely dissolved in the water once it has been combined with the water in a small bowl.
When there is an hour left in the cooking time, add the mixture to the slow cooker. Stir slowly. To make the stew thicker, do this. After 30 minutes, check to see if more needs to be added.
After the cooking process is complete, place the London Broil on a serving tray and carve it. Place the carrots and potatoes in a circular pattern around the roast.
Immediately prior to serving, garnish with freshly chopped parsley and drizzle with the respective gravy.
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