August 26, 2013 by BettyCupcakes
This Monday is a bit sad for me. My dad, step mother, and little brother came to visit this weekend and they went back to Texas yesterday. I miss them already. Sammy loved playing with my 6 year old brother. I took them to the airport during his nap and when he woke up, he went to their room and called for him. So sweet.
I’ve been in Massachusetts for 11 years- wow, just saying that seems nuts. Despite this, I still completely identify as a Texan. If anyone ever asks where I’m from, I will usually reply “Dallas, Texas” before I say my current town. The day my “Made in Texas” shirt became too hole-y to wear was a huge bummer.
With that said, when hosting Texans, it’s best to serve beef. Unless they’re vegetarians (in which case, they have probably moved to California), beef is a safe choice. It’s easy to prepare and truly comforting.
London Broil is a pretty easy cut of beef to work with. After a quick survey of my Facebook friends, you need to cook it low and slow or fast and hot. Always slice it against the grain. I went the low and slow route with my trusty Crock Pot. Mine has the removable crock which makes cleaning a breeze- I highly recommend upgrading to one like this if you haven’t already.
I served it alongside some homemade macaroni and cheese with zucchini and a salad. Every last bit of the London Broil was devoured by the end of dinner. Success.
Crock Pot London Broil
- 2 1/4 pounds London Broil
- 1 packet dry onion soup mix
- 1 1/2 teaspoons garlic powder
- 1 bottle of your favorite beer (I used Otter Creek Oktoberfest)
- In a large Crock Pot, combine beer, onion soup mix, and garlic powder. Stir to combine. Add London Broil. Turn to coat in the liquid mixture.
- Cover the Crock Pot and cook on low 6-7 hours. If you are home, flip the London Broil every 2 hours. If not, no worries.
- Beef is done when it is meltingly tender.