Toss It in the Crock Pot and Go Roast

“I threw this in the crock pot 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.)”
READY IN:
6hrs 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 12 lbs top round london broil beef
  • 1 (10 1/2 ounce) 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 (1 1/4 ounce) envelope onion soup mix
  • 12-1 lb baby carrots
  • 6 medium potatoes, unpeeled and quartered
  • 1 onion, peeled and quartered

Directions

  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.

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