Gravy is very good, definitely got a different taste. Just be careful with your cook times.. London Broil is thick cut Top Round and a very lean cut. 5hrs on low and mine overlooked a bit.. nothing that good gravy can't fix!!

Oh my stars. Had a hungry herd to feed so I doubled the amounts, cut the 2 London boils lengthwise so they'd be submerged in the gravy and cooked for 8 hours. Phyllis.. you're a genius!! Perfect roast... almost no leftovers. :( The gravy was divine. You got any other recipes?

Am glad everyone is enjoying this recipe. I have several others that I think are tops - but my "next" favorite recipe is Old School Apple Crisp. It is amazing...

As like everyone, was skeptical...I tend to reference the site for ideas. It was good, but amazing...no...I used a 5 lb tri tip. Substituted beef broth vs water. Cooked 3.5 hrs on low, 3.5 on high. I think I'm more excited about leftovers, having a cold sandwich loaded w/mayo for lunch tomorrow. If I make the dish again, I would use red wine vs water and add some beef base also.

Absolutely wonderful! Wound up more like a beef stew or pot roast than a steak in the end, but wonderful just the same. We swapped the italian dressing mix for an onion soup packet, changed the water to chicken stock, and added chopped sun-dried tomatoes at the end of the cooking to make it a bit more robust. Everyone loved it! Thanks for the great recipe!

I have a question... I am ready to make this, but was wondering if it would be advised to sear the meat before putting it in the crock-pot?

Just made it today - threw it in the crock pot and went to the bar for a few, came home and the house smelled like heaven. Made homemade mashed potatoes and grilled asparagus with it - the gravy is fantastic and the roast just peeled off with a fork, YUM! Thanks!

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

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

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

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

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.

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

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

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!