Sunday, June 7, 2009

Slow Cooked London Broil

Yum! I made this last night and it was awesome. I have had this recipe bookmarked on my computer for quite some time but for one reason or another I never would get around to it. It was so good. The meat was so tender that it fell apart when I tried to slice it. The gravy had good flavor and was a nice consistency. I threw in some potatoes and carrots after about an hour of cooking and the whole meal was cooked perfectly in about 8 hours. This made enough for dinner for tonight and a full tray for the freezer for another night. Very little effort and 2 delicious meals= a winner!

This picture really shows how tender the meat was.

Source: All Recipes

2 pounds flank steak
1 (10.75 ounce) can condensed cream of mushroom soup (I used the reduced fat kind)
1 (10.75 ounce) can condensed tomato soup (I used the reduced fat kind)
1 (1 ounce) package dry onion soup mix

Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!

In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.

** 5 points for 1 serving (1/8 of the meat and gravy)
Cover, and cook on Low for 8 to 10 hours.


  1. This looks like an easy recipe with so little ingredients! (I've missed commenting on your blog for a bit so it's so good to have some time and catch up with all your cooking/baking! :) )

  2. Yes, this recipe was a winner. So easy and tasty. I made mash potatoes for all the gravy. My dog walked around all day with her nose in the air smelling the wonderful aroma. Thanks for the WW points.