Just trying this recipe for the first time. I will say it was easy to throw together. I used the beer method instead of water (seems to be the typical guy thing to do). I do wish I had used a darker beer to add to the flavor, maybe a Newcastle or a Guiness Stout. I did add some onions and jalapeños as well. Looking forward to some deliciousness in about 6 hrs. My London broil was just over 2 1/2 lbs. so I'm going to check in 6 hrs. and turn it up to high if it's not done by then to finish it off.

I add a bottle of Pabst rather than water. The meat is really tender and the gravy is fantastic. I am always on the go and this is an excellent way to have a hot, sticks to your ribs meal at night. I've always used the packs of instant mashed potatoes, but this time around I'm going to make egg noodles ahead of time and try that route. I usually use a 1.75 to 2.5 pound London broil plus I use the Hidden Valley Ranch dip packet instead of the salad dressing. This is a very easy recipe and always good.

I just put in a 2 1/2 pound London Broil. I didn't have Ranch Dressing or Beef Gravy so I used Meat Loaf packet and a Demi Glace packet along with the Italian dressing mixed up with a can of beer. Some onions and peppers on the bottom. I seared the roast first with some salt & pepper and garlic powder. I'll let you know how it came out. Thanks so much.

I am the designated cook for our MD hunting club. I like to cook London broil for the guys; however, to cook one the way I like to, I need a piece of meat about 1.5' thick. On the grill this will produce a crisp exterior and (if cooked properly) a medium-medium rare interior. I tried this recipe because I had purchased a London broil about 3/4' thick. The result was tasty (if well done) but not as well as I could do on the grill with a thicker piece of meat.

Just had this for dinner and WOW it was awesome, it came out perfect... Thanks for the recipe :)

If you just add a little Gravy Master or a little Kitchen Bouquet to this receipe, the gravy is even better!

The problem with Gravy Master or the other is that they are made with GMO. Ingredients which (to their credit) is stated on their label. GMO is to be avoided.

Can this be done in a pressure cooker instead? If yes, any how to suggestions? Thank you

Folks that say this was not good or did not like it are simply not cooks or foodies. Stick to eating out. This recipe was teriffic!

OK I have cooked 1.25lbs on low for 6 hours and meat is definitely able to be cut with fork. I just tasted it from crock pot and it is salty to my taste and meat is a little stringy but taste is good. I think next time I will alter the amount of packages to reflect the size of meat. Possibly the pkgs are too much for a 1.25 lb piece of meat. This is why I suggested along with praises people add cooking time and poundage.I used Kraft brand for Italian seasoning (low sodium) and ranch dressing and McCormack's for beef gravy

I am preparing this recipe right now @ 11:00 pm, from all of the glowing reviews I have to try this! My only gripe is reading all of the reviews no one ever states the recommended time for the poundage. I am cooking a 1.25 lb and I am setting it for 8 hrs but will check after six hours for fear of over-cooking. Please people give the glowing reports but add the important time & poundage info. Thank you will report what I determined

I made this recipe and I have to admit, at first, I thought the sauce/gravy mixture a little too fancy for me but trust me, this is fantastic! It was so good, I can't even describe the taste, it was not too strong but it was nice. I thoroughly enjoyed it so much that I will make it again. As an aside, I slit the front and added basil and oregano to the meat. Cooked for 6 1/2 hours... Try this you'll love it, didn't even need a knife to cut.

Once I replaced all that processed, chemical crap with "real" ingredients" it was great.

I have already reviewed this, but I wanted to add that it is even better the next day. Gravy is fantastic.

Enjoyed this recipe. Easy. Would have liked the gravy to be a little thicker. Will make again. Thanks, Phyllis, for this recipe.

I never liked London broil and my husband suggested to use the crock pot so I came across this recipe and figured it wasn't a lot of prep time and we went for it. I am so glad we did....it was soooo good. The gravy was yummy and the broil was sooo tender. I read the reviews and only cooked for 6 hours since mine was only 2lbs...it was perfect! Def will make again