Slow Cooked London Broil – Success!

Fact: Most of us are too busy.

Fact: Most of us get hungry after working all day.

Fact:  You really can’t go wrong with gravy.

Wouldn’t it be great if you could cook up a tasty slab of inexpensive meat, without taking up a lot of your time, so everything would be ready when you got home from the cubicle farm – and it had hot, savory mushroom gravy?

No, this is not gourmet cuisine. You certainly would not make it past round one of Top Chef. But, if you need some good old comfort food that will impress even the most picky of carnivores. Here’s what you need:

1 small bag of baby carrots

1 medium yellow onion, peeled and rough chopped

1 can of Cream of Mushroom Soup

1/2 can of water – using the soup can

1 Tablespoon of minced garlic

1 1/2 – 2 pounds of London Broil, or chuck roast -whichever is less expensive.

1 teaspoon of dried oregano

1 teaspoon of dried basil

Salt / Pepper to taste

Directions:

We will be building this meal in layers, stacked in a large crock pot or slow cooker. First layer: baby carrots and chopped onions. Next – add the cream of mushroom soup concentrate (In other words, the stuff in the can. Don’t actually cook up the soup.) Using a spoon or spatula, spread the soup around the carrots and onions. Follow on with the half can of water, drizzled on top of the whole mixture.

To make it savory, add the minced garlic. This has a side benefit of keeping vampires away from your kitchen.

Now place the London Broil directly on top. Season with the oregano, basil, salt and pepper. Cover the slow cooker and set to “low.”

The bottom line: prep time – 10 minutes at the most. Cooking time? I returned 11 hours later and the meat was so tender you could easily separate it with a fork.

What you end up with is an awesome, very tender London Broil – and slightly browned mushroom gravy covering melt-in-your-mouth onions, and carrots that are thoroughly cooked yet still have substance and texture. You could serve this is a restaurant and no one would know how easy it was to make. And as for using a can of Cream of Mushroom Soup? You probably don’t want to know how many “fine dining” establishments are charging you big bucks for covers that utilize “fresh ingredients” from a red and white can somewhere in the kitchen, out of sight.

Too busy? Still hungry? Try this recipe and let me know what you think. It worked for me! All I needed was a fork and a piece of bread to sop up the gravy.

Variations: some people add potatoes with the carrots and onions, sort of like a pot roast. Other people add a half cup of red wine. You could even go so far as to sub a half cup of beef bouillon for the water.  Your choice. I prefer to drink my wine. And that is next up on the agenda.

As Chef Rudolf would say – “Happy Eating!”

 

 

 

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