Ingredients
- 2 pounds London broil (e.g., flank steak, top round)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion sliced
- 2 cloves garlic minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- ½ cup red wine optional
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Season the London broil with salt and pepper, then sear in a skillet with olive oil over medium-high heat until browned on both sides.
- Place the seared meat in the Crock-Pot. Add sliced onions, minced garlic, beef broth, Worcestershire sauce, and red wine.
- Cover and cook on low for 6-8 hours until the meat is tender.
- Mix cornstarch and cold water to make a slurry. Remove the meat from the pot and transfer it to a plate. Then add the slurry to the Crock-Pot, stirring until the gravy is thickened. Slice the meat against the grain, then serve with gravy.