Crockpot London Broil Burgundy Recipe

Crockpots are really the best way to may any roast tender and fall apart sensational. Even if the meat is over cooked it will be a tender experience. The real secret is the juice to keep it moist. When your carving the meat, make sure you place it back into the juice.  The juice will keep the meat from drying out and also enhance the flavors. Always serve it in the juice.

Tender, juicy, falls apart and has a wonderful flavor! I always love the leftovers for a future pot pie this will make the best beef pot pie ever!

If there is anything I hate more with beef it's  a piece of tough been and you can't chew through it!
This is foolproof tender everytime you make it!
 
1 (3 pound) London Broil
1 1/2 tablespoons kosher salt
Freshly ground black pepper
4 cloves garlic, cut into thick slivers
1/4 cup water
1/2  cup beef broth
1/2 cup Burgundy wine
1 tablespoon Worcestershire sauce
oregano and garlic powder
Sprig fresh rosemary (optional)
1 teaspoon flour or cornstarch
1 tablespoon butter

Place the roast in a shallow baking dish and rub with the salt and pepper garlic powder and a little oregano. Using a thin sharp knife, poke slits all over the top and sides of the roast and stuff each slit with a garlic halves. Add 1/2 cup wine. Refrigerate overnight.
 Place the beef  in the crockpot adding 1/4 cup water, 1/4 cup broth, Worcestershire sauce and  marinade wine from the pan, into the bottom of the pot. Put the crockpot on low for 6 to 8 hours.
Remove the roast and let sit while making the gravy. 
Add a large sprig of fresh rosemary to the sauce if using.  Stir the cornstarch or flour into the remaining 1/4 cup broth and then whisk into the sauce. Put into the crockpot cook until thickened. Remove the rosemary sprig, stir in the butter and season with salt and pepper, to taste. Add more flour and water if you like a thicker sauce.  The beef will fall apart. Great with mashed potatoes or over cooked egg noodles.

+claudia lamascolo Author

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