Post by cuteascountry_Shortcake on Nov 27, 2003 8:34:55 GMT -6
Hi Everybody,
If you are anything like me, you can't resist a good sale on London Broil. Nine times out of ten I run out of BBQ season and still have London Broil sitting in the freezer. Somehow, it is not as appealing to broil it in the oven.
Hmmm, could that be because DH does BBQ? LOL
I am happy to have discovered Karen's recipe at recipezarr.com
Enjoy!
-Shortcake
TOSS IT in the CROCKPOT and GO Roast#43889
by Karen=^..^= (see my other recipes) posted on Oct 22, 2002
(3reviews)
I threw this in the crockpot one morning 20 minutes before I had to go to work. My husband asked what I was making and I said that I didn't know, I was just tossing stuff in! (I was looking for a way to use up some London Broils that were in the freezer.) My family loved it so much, that it is now a cold weather standard. (In the warmer weather, I use the London Broils to marinate and grill.)
2 1/2 lbs top round london broil beef
1 can cream of chicken soup, undiluted (or any cream soup)
1 teaspoon beef base (I use a paste, but I am sure bouillon would work)
1 envelope onion soup mix
1/2-1 lb baby carrots
6 medium potatoes, unpeeled and quartered
1 onion, peeled and quartered
1. Toss onions, potatoes and then carrots into crock pot.
2. Lay meat on top of that (may have to smoosh it in a little).
3. Pour on the soup, soup mix and dab the base on top.
4. Turn the meat over and then over again, so that some of the soup goes underneath the meat, but some is still coating it.
5. Sprinkle with black pepper.
6. Cook on low for about 6 hours or so.
7. I have made this a few times and have never had to add water-- the soups and meat juices make a lovely thick gravy.
8. I make this in a 6 1/2 quart Rival Slow Cooker-- I know it cooks faster than smaller pots.
3 Reviews & Comments add yours | Print recipe with comments
Pets'R'us (see my other recipe reviews)
posted Oct 28, 2002, 8 of 8 helpfulness votes
Made this in a smaller crockpot and cooked it longer, lovely taste and not too salty or too soupy, just like you said, a nice thick gravy! Next time I will cut the potatoes smaller because they were still a bit hard, I think that has to do with the crockpot size again.
Did you find the above review helpful?
Netty (see my other recipe reviews)
posted Nov 11, 2002, 5 of 5 helpfulness votes
I thought I would give this a try, and it turned out wonderful! Everyone loved it. The only thing I did different from the recipe was add mushrooms. This is an absolute keeper.
Note from -Shortcake
The third review/comment was a 4 star rating.
This recipe was found at: www.recipezaar.com/recipe/getrecipe.zsp?id=43889
Be sure and check out Karen's other recipes, you'll be glad you did!
Karen=^..^='s recipes
1-20 of 346 recipes
www.recipezaar.com/browse/index.zsp?chef=37305
If you are anything like me, you can't resist a good sale on London Broil. Nine times out of ten I run out of BBQ season and still have London Broil sitting in the freezer. Somehow, it is not as appealing to broil it in the oven.
Hmmm, could that be because DH does BBQ? LOL I am happy to have discovered Karen's recipe at recipezarr.com
Enjoy!
-ShortcakeTOSS IT in the CROCKPOT and GO Roast#43889
by Karen=^..^= (see my other recipes) posted on Oct 22, 2002
(3reviews)
I threw this in the crockpot one morning 20 minutes before I had to go to work. My husband asked what I was making and I said that I didn't know, I was just tossing stuff in! (I was looking for a way to use up some London Broils that were in the freezer.) My family loved it so much, that it is now a cold weather standard. (In the warmer weather, I use the London Broils to marinate and grill.)
2 1/2 lbs top round london broil beef
1 can cream of chicken soup, undiluted (or any cream soup)
1 teaspoon beef base (I use a paste, but I am sure bouillon would work)
1 envelope onion soup mix
1/2-1 lb baby carrots
6 medium potatoes, unpeeled and quartered
1 onion, peeled and quartered
1. Toss onions, potatoes and then carrots into crock pot.
2. Lay meat on top of that (may have to smoosh it in a little).
3. Pour on the soup, soup mix and dab the base on top.
4. Turn the meat over and then over again, so that some of the soup goes underneath the meat, but some is still coating it.
5. Sprinkle with black pepper.
6. Cook on low for about 6 hours or so.
7. I have made this a few times and have never had to add water-- the soups and meat juices make a lovely thick gravy.
8. I make this in a 6 1/2 quart Rival Slow Cooker-- I know it cooks faster than smaller pots.
3 Reviews & Comments add yours | Print recipe with comments
Pets'R'us (see my other recipe reviews)
posted Oct 28, 2002, 8 of 8 helpfulness votes
Made this in a smaller crockpot and cooked it longer, lovely taste and not too salty or too soupy, just like you said, a nice thick gravy! Next time I will cut the potatoes smaller because they were still a bit hard, I think that has to do with the crockpot size again.
Did you find the above review helpful?
Netty (see my other recipe reviews)
posted Nov 11, 2002, 5 of 5 helpfulness votes
I thought I would give this a try, and it turned out wonderful! Everyone loved it. The only thing I did different from the recipe was add mushrooms. This is an absolute keeper.
Note from -Shortcake
The third review/comment was a 4 star rating.
This recipe was found at: www.recipezaar.com/recipe/getrecipe.zsp?id=43889
Be sure and check out Karen's other recipes, you'll be glad you did!
Karen=^..^='s recipes
1-20 of 346 recipes
www.recipezaar.com/browse/index.zsp?chef=37305