https://www.allrecipes.com/recipe/138918/london-broil-for-the-slow-cooker/Really good! And not bland.
I had a 2.5# piece of top round London Broil in the deep freeze that I wanted to cook without having to use the conventional oven on a hot humid day. So I found a slow cooker recipe. I doubled the sauce because I had a larger piece of meat. It was still solidly frozen in the center despite spending 1.5 days in the fridge. Because of that, I decided to use my Nesco 6qt oval electric roaster instead of the slow cooker to ensure the meat would definitely be ready at dinner time. I started it at the maximum temperature of the roaster just to put a mild sear on it and add a little browned fond flavor to the sauce. So I cooked it at about 350F for an hour or so before turning it down to 300F, then about 250F to hold it until served. I added some water a couple of times to replace what had evaporated. You probably would not need to do that if using a slow cooker.
The beef was well done and tender (but not dry) in 3 – 3.5 hours. Was probably ready to eat after 3 hours, actually. Texture and flavor were great except a bit too salty. The flavor was little "roast beef-y" as you'd expect for well done beef. My only change to this recipe would be to omit the added salt, or use a low sodium soup and maybe cut salt back to half. I would have used a CrockPot if the meat had thawed in time. But there are food safety issues with putting frozen meat in a crock pot, and also, crockery cooking takes even longer if you are starting with unthawed meat. But I see no reason why you could not do this same recipe in any of: Crockery slow cooker, Instant Pot electric Precision Dutch Oven, Instant Pot Superior Cooker slow cooker, electric roaster like I used, or in a roaster or Dutch oven in a conventional oven.
by MadCow333