Description
This recipe came from the desire to make a pot roast, but all I had on hand was a London broil. I made this on the fly, and it turned out great. My wife took the leftovers to work and everyone wanted the recipe. I hope you all like it.
Ingredients
- 2 tablespoons vegetable oil, or as needed
- 1 (2.5 pound) London broil, cut into thirds
- 1 teaspoon Creole seasoning, or to taste
- 2 cups beef broth
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup red wine
- 1 onion, sliced
- 1 (16 ounce) package baby carrots
- 3 potatoes, quartered, or more to taste
Instructions
- Scatter sliced onion in the bottom of a slow cooker
- then alternately layer carrots and potatoes.
- Heat oil in a large skillet over medium heat and season London broil with Creole seasoning. Sear beef in hot oil until well browned
- 3 to 5 minutes per side. Transfer meat the slow cooker.
- Pour beef broth
- cream of mushroom soup
- and red wine into the skillet used to cook the beef and bring to a simmer. Scrape any brown bits from the bottom of the skillet with a spatula. Pour broth mixture over beef.
- Cook on Low for 8 to 10 hours or cook on High for 6 hours.
Prep Time: 20 mins
Cook Time: 8 hrs 10 mins
Total Time: 8 hrs 30 mins
Servings: 6