I adapted this from a recipe I found at Low Carb Friends. “London Broil” (actual cut: top round) was on sale at King Soopers so I got a nice piece of meat for just $6.50 and needed something to do with it. Top round is pretty tough so slow cooking was a good bet.
I decreased the amount of beef broth called for in the recipe–you only need a little bit of liquid for slow cooking, especially if you’re not using any carby thickeners like flour or tapioca. I used fresh ginger instead of dried and eliminated the 1/2 tsp worcestershire as not worth my time. I thought about making it into a five-ingredient recipe but the ginger sounded so good I didn’t want to leave it out, and soy sauce helps make up for the fact that I’m too lazy to sear the beef before getting it into the pot. So six ingredients it is, but still super-easy.
My girls just loved it. Laura was hungry about an hour before dinnertime when I was slicing it so I gave her a plate of the beef with some of the sauce and she ate it right up. Anna had three servings of beef and gave her peppers to her dad.
I worried the peppers would be really soggy and watery after so many hours in the slow cooker, and they were, but it didn’t take too much away from the dish because they still had good flavor.
Slow Cooker Beef and Peppers
- 3 to 4-lbs. top round
- 2 bell peppers, sliced thin (I used one red and one green)
- 1 small onion, sliced thin
- 1 cup beef broth
- 3 T soy sauce
- 1 T grated ginger (I use jarred)
Put peppers and onions in bottom of slow cooker insert. Plop steak right on top. Pour beef broth then soy sauce over steak. Spread grated ginger over the steak. Cook for 8-10 hours on low or on high for about 4 hours. Slice thinly against the grain (some of it will just shred into pieces as you do this) and put back into slow cooker to warm through, season with salt and pepper, then serve.
Yield: 4 to 6 servings.
Serving suggestion: Try it over buttered cauliflower rice.