This London Roast Slow Cooker recipe with ranch is very easy and doesn’t require much time to prepare. Cooked with dried ranch dressing and pepperoncini peppers, this crock pot London broil dinner is very filling and delicious. Our whole family loves it!
I love when this dish cooks low and slow, you can start this recipe in the morning before you go to work and go back to a delicious dinner. The house will smell absolutely amazing and the whole family will be full and happy after dinner.
Ingredients of the
- London broil steak recipe. In this recipe we are obviously using London broil steak which is reflected in the name of the publication. Try to get fresh meat, but frozen will also work. The thaw is overnight in the fridge or on the counter for a few hours.
- ranch. I use dry ranchero powder, but you can definitely use about 1 cup of ranchero dressing instead.
- Brown sauce. This sauce is sold in small sealed paper packages at almost any grocery store.
- butter. Necessary in this London broil crock pot recipe to create that melted texture in the mouth, since the London broil cut does not have much fat.
- Pepperoncini peppers. They add a nice spice kick. It becomes soft when cooked and extra delicious when soaked in sauce.
How to make the London broil slow cooker recipe with ranch
Rinse the steak under cold running water and dry with paper towels. Heat the oil in the large skillet. Brown the meat in the pan on both sides for about 2 minutes on each side. You need the meat to be well browned but not burned.
The browning process is important and adds a lot of extra flavor to the dish. If you think you don’t have time for this, you can skip this step, as the final dish will be delicious either way. I did not brown steak this time as you can see in the photos. The taste was still fabulous!
Transfer the steak to the clay pot and add all the other ingredients. Season the steak first with a mixture of ranchera and brown sauce and then place the butter on top. Peppers can be arranged around the meat or on top as well. No additional liquid is needed as the butter will melt and the steak will release a lot of juices.
Also, no other spices are needed in this London broil crockpot recipe. Since the ranchero dressing has a very rich flavor. The brown sauce will thicken the juices and also has a lot of flavor. If you like mushrooms, you can substitute brown sauce for mushroom sauce.
Cook over low heat for 8 hours or over high heat for 5. If you want the London Broil to cook faster, cut it into large pieces. This way you can reduce the cooking time by one or two hours. I do this all the time to speed up the cooking process.
London broil steak
aren’t the only cut of meat you can use in this recipe. Chuck roast is my other favorite cut that is amazing when cooked slowly. Almost any hard cut of meat will work very well in a clay pot and come out tender. The bottom round and the top round are also a great option.
The breast is a more expensive but delicious meat for any slow cooker creation. I will be left with a cheaper cut due to its price and availability. After all, the meat will be so tender and juicy either way.
In addition to beef you can use pork or chicken. Get a pork shoulder and you’ll have a delicious crumbled pork dinner with ranch and a spice kick. Chicken thighs (boneless) are great as they have some fat, but chicken breast will work too. It will absorb all the flavors and be juicy.
in the Mississippi London oven
grilling is easy to do in the oven. Preheat the oven to 300 degrees Fahrenheit. In the large pan heat the oil and brown the meat on both sides. Transfer to the roast fountain. Add the rest of the ingredients right on top. Cover the plate with lid or foil. Bake for 3 hours or until meat crumbles easily, covered.
Cook it in
pressure cooker Any pressure cooker
will work (instant cooker, Ninja Foodi, etc.). Heat the oil in the pressure cooker with the sauté button. Sear London roast for 3 minutes on each side. Cut the meat into smaller pieces and add your pressure cooker.
Add other ingredients PLUS 1/2 cup water, close and close the lid. Cook under pressure (high pressure) for 80 minutes. Naturally release the pressure for 15 minutes that quickly releases the rest. Shredder and serve.
What to serve it
My favorite way to eat slow-cooker London roast beef is, of course, with mashed potatoes . They are so creamy and the sauce goes so well with it! Try making mashed sweet potatoes or even mashed zucchini. My second favorite is white rice.
The rice soaks all the meat juices and becomes extra delicious. In the picture below is a londe londe fillet slow cooker served with brown rice and quinoa mixed. It’s also a great option!
The healthiest side dishes options are steamed or roasted asparagus, Brussels sprouts or some broccoli. These will be good for a late dinner or just a low-carb meal.
Don’t forget to cover cooked food with chopped green onions or chopped cilantro. It will brighten up colors and is ideal for extra flavor.
If you have leftovers, transfer them to an airtight plastic or glass container and place it in the fridge. It will stay fresh for up to 5 days. Reheat in the microwave for 1-2 minutes, until heated.
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you like this pot recipe
London broil with ranch just like us. Please rate the recipe if you made it and leave a comment below the recipe card if you have any questions or suggestions.