London broil is variously known as either a cut of meat, a method of preparing top round or flank steak, or a whole recipe. It's basically a really delicious way of cooking a thick cut of beef with plenty of fat and connective tissue really slowly, then slicing as a steak.
Check out the recipe for top round beef below!
Top round beef with balsamic onions
6-8
10 minutes
8 hours
8 hours 20 minutes
3-pound top round beef
2 onions, thinly sliced
8 cloves garlic, minced to a paste
2 teaspoons brown sugar
1 tablespoon fresh rosemary, finely chopped
1 cup balsamic vinegar
2 tablespoons corn starch
2 tablespoons tomato paste
2 teaspoons salt
1/4 teaspoon pepper
Put beef on a plate. Season with salt, pepper, and garlic paste. Be sure to rub into the meat. Set aside.
In a 6-quart slow cooker, add in onions, rosemary, brown sugar, and tomato paste. Mix well.
Make a slurry by mixing balsamic vinegar and corn starch together. Add into slow cooker. Mix thoroughly.
Gently place top round into slow cooker and cook on low for 8 hours.
Remove pot from base and partially open lid. Allow to rest for 10 minutes before slicing.
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Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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