Had a couple of London Broils and decided I wanted to use the slow cooker but wasn't in the mood for a traditional pot roast. Looked through the cupboards and this is what I came up with!
2 London Broil roasts, cut into 3 or 4 pieces (depends on size) I used 1.25 pound pieces and cut them into 4's
1 onion peeled and sliced
4 carrots peeled and sliced
12 new potatoes, scrubbed and halved
1 can cream of celery soup
1/4 cup Worcestershire sauce
2 cups beef broth
3 cloves garlic, grated
olive oil
Cajun spice (I use Tony Chacheres)
salt and pepper
In skillet, heat couple tablespoons of olive oil. Rub all sides of the London Broil with some olive oil then rub all over with the salt, pepper and Cajun spice (can cut into pieces before rub or after). Brown all sides in the heated olive oil.
In crock pot, place onions on bottom, layer carrots next and then potatoes. Sprinkle potatoes with salt and pepper then place browned meat on top.
In skillet used to to brown the meat, add beef stock, Worcestershire sauce, cream of celery soup and garlic. Scrape up bits from bottom of pan and mix thoroughly. Pour into crock pot. Cover and cook on high for 5 hours or low for 8 hours.
This should serve at least 4 people. When I do these crock pot roasts, I love to use half and place other half in freezer container or freezer bag for a time saving quick meal that I can reheat and serve in a matter of minutes!
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