I've been using this recipe for about a year and I make it a couple times per month. The gravy is out of this world, it's soooo yummy! I serve it over mashed potatoes, brown rice, or wide egg noodles. I've shared it with several of my friends, and they said it's the best they have ever tasted. Great winter comfort meal. My family loves it! This is definitely a keeper.

Sincerely,
Lisa Foulk

We made this before about a month ago and was fabulous!! We also add a few potatoes, carrots and about one onion. The meat is falls apart after 8 hours of cooking. I have a few other variations to this recipe I would like to try.

I put my 3lb London Broil in the crock pot @11:30 this am. I added a beer to the recipe. I am looking forward to taste & smell the results! I will post the results later!

Thanks Phyllis. Bachelor here and my mom has been staying with me since my father has been ill. Great simple recipe. I looked at other comments and did only use half of each salad dressing mixes since they actually had more sodium than the gravy packet. Used a 1.65# London broil that came out very tender after about 6 hours slow. I might try throwing potatoes and carrots in next time.

My husband was hungry for beef and noodles, I had a London broil in the freezer getting old. I followed this recipe with one exception, I added a second packet of brown gravy mix with another cup of water, needed lots of gravy for the noodles. It is so tender and delicious, I have passed this recipe on. My husband loved it even though he likes spicier food. It was a perfect balance of seasonings . Very simple and very delicious they family will enjoy every bite. Thank you Phyllis for sharing your recipe. I am anxious to try your Old school apple crisp recipe, it is my husbands favorite desert.

These people who say it isn't salty must eat a lot of prepackaged crap and fast food. Yes, the gravy is very tasty, but very very salty. Just look at the sodium amounts on each package. When you add it all up the gravy is around 13,000mg of sodium!
Another thing ... If you cook in a crockpot at all, you should know the meat should be a fatty cut. The mean with the term London Broil here in Ca is very lean and comes out pretty dry. A pot roast would be good here.

When cooking overnight, the next morning, what happens when you store & reheat it until dinner time after work? Is the meat still as tender? I'm "assuming" overnight equates to 8 hrs. so you could reasonably put this in the crockpot in the a.m. prior to leaving for work & have ready for dinner in the p.m.? From the reviews, it seems 1/2 packages would suffice...maybe it depends on the weight of the meat? I think I just may be over analyzing the logistics of the recipe; however, I do plan to try it...anything in the crockpot helps ease dinner time preparation!

Great, easy recipe...

Just made this last night with a slight twist, after reading the reviews I double the water added some red wine and Worcestershire sauce.. Added some onions and mushrooms and cooked overnight for 8 hrs on a low heating... And I must say... Its its absolutely delicious, the meat just falls apart and totally absorbed all the flavour of the other ingredients... I will make this again.

I couldn't find ranch dressing mix at the store, so I substituted a package of onion soup/ dip mix. It smelled amazing while it cooked, and it was literally falling apart by the time it was done, it was so tender. The gravy was great. I served it with garlic mashed potatoes and my fiance and I are slumped on the couch in a blissful food coma right now.

I also have a recipe "Old School Apple Crisp". If you do the London Broil & the Apple Crisp - you just might get a proposal - if you are not already married. Both of these are constant demands from family members.

Did anyone add more water? I only have a 1.5lb broil...it looks really low for the water?

OMG this London broil was the best!! My honey hates London broil so I decide to try Phyllis' London broil. OMG he loves it and want's me to make it again.. I want more recipes from her!! Thank you. And will make it over and over again.

Getting ready to prepare - question is the meat frozen or thawed? Does size matter? Your help is appreciated.

I read the reviews, and decided to try this. My wife turned her nose up at the thought of the Italian dressing, but let me try it. At 8 hours, I cut up an onion and threw it in. At 9 hours (we had a 2.75 pound cut, and our crock pot may be a bit old and tired), we served it up. I did not follow the recipe and started with 2 cups of water...we did not need the extra water. I strained the gravy and added flour to thicken it up. Everyone loved this! A new go-to recipe for me. Outstanding!