Slow Cooker London Broil (Printable Version)

Fork-tender top round roast with savory gravy, effortlessly prepared in your slow cooker for an impressive dinner with leftovers.

# Ingredients:

01 - 2 pounds top round roast (London broil)

02 - 2 tablespoons pot roast seasoning

03 - 1 cup beef broth

04 - 1 tablespoon cornstarch

01 - Place the top round roast into the slow cooker.

02 - Sprinkle the pot roast seasoning evenly over the roast.

03 - Carefully pour the beef broth around the bottom of the slow cooker, ensuring the seasonings stay on the roast.

04 - Cover the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.

05 - Mix the cornstarch with 2 tablespoons of water until smooth, then stir it into the juices in the slow cooker.

06 - Cover and heat for an additional 30 minutes, or until the juices have thickened.

07 - Shred the roast and serve with potatoes or noodles, generously pouring the thickened juices over the top.

01 - Store leftovers in an airtight container for up to 4 days in the fridge or 3 months in the freezer.

02 - Reheat with a splash of broth on the stovetop or in the microwave, covered, to retain moisture. Thaw first if frozen.

03 - Let the roast rest for at least 10 minutes before slicing or shredding to preserve juices.

04 - Cooking on low temperature yields the most tender results.

05 - Browning the roast prior to cooking can add flavor, but this step is optional.