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.