Crockpot London Broil Roast

There is nothing like coming home at the end of a long day to smell dinner in the crockpot.  Normally, if I have time, I cook my roast on the stovetop, but when I know I am going to have a long day, often, I will throw a roast in the crockpot and let it cook all day.   Add some potatoes and carrots and you have an entire meal ready when you walk in the door.

Crockpot London Broil Roast

1 large London Broil (1 1/2 to 3 lbs.)
1/2 stick real butter
1/4 cup soy sauce
1 Tbsp. ground pepper
1/4 medium onion, sliced thinly
6 medium potatoes cut in quarters (peeled or unpeeled, your choice)
1 small bag of baby carrots
1 stalk of celery, sliced in small pieces
Water

Set crockpot on Low. Place roast in bottom of crockpot and add butter, pepper and soy sauce.  Cover with just enough water to come to the top of the roast.  Cut potatoes into quarters and place in the crockpot around the sides of the roast.  Dump bag of baby carrots and the sliced celery.  Place the lid on the crockpot.  I have one of those types that the lid locks down.   They are really good because they lock in the steam.  Allow to cook for 6 to 8 hours.  The longer you cook it, the more tender it will be.  I recommend 8 hours.

Don't leave out the butter.  The butter is the key to any roast.  It will keep it moist and it will literally fall apart. 

When buying a roast, watch the amount of fat on the roast.  You need a good amount of fat to add flavor, but you don't want one that has too much fat. 

Sometimes a roast can tend to be gristly so try to get a good cut.  My favorite is this London Broil.

In case you are wondering, you don't need salt with this recipe because of the soy sauce.  It is salty enough.  It is also a natural meat tenderizer.  So, with meat, switch to soy sauce instead of Worcestershire for a more tender result.