London broil CAN be fork tender, succulent, and delicious with the right ingredients and a few simple cooking instructions. Give it a try; it may become your new favorite cut of meat!
This London broil Mississippi roast is one of my family’s absolute favorite meals. I made this a few days ago and decided to share it on the blog. Even though I’ve shared how to make Mississippi roast in a slow cooker and Instant Pot in this post), this London Broil method is done entirely differently.
Why I Started Using London Broil for Roast
My friend Deb (read about her and her fabulous art in this post) got me hooked on London Broil. After arguing with her that London Broil was NOT the cut of meat to use for roast, I ate some at her house one day. It was FAB!!! I immediately went and bought a London Broil, made it with my Mississippi roast recipe, and haven’t looked back.
Can you make London Broil using other pot roast recipes?
I am obsessed with Mississippi roast and have only made London Broil this way. Deb makes another version that works also. The KEY is long, low and slow (with liquid to braise).
Do you have to use a speckled roaster?
I’ve only made this with my speckled roaster and my Dutch enamel (like a Le Crueset). Both have lids and are just large enough to fit the roast and vegetables (if used). The speckled pan is my favorite. These roasters have stood the test of time, cost next to nothing, and turn out perfect meals every time. My speckled pot is pictured below. I have a small (for roast) and larger one (for larger birds). I use the small for roast.
London Broil Is Usually Not Used for Pot Roast
London Broil is a cut of beef not typically used for pot roast because it has very little fat and tends to be a tougher cut of meat. Chuck roast and English (shoulder) roast are more common picks for pot roast. But with the right techniques, London broil can make a fabulous, fork tender roast (and that is what you’ll get with this recipe).
My Secrets to Making London Broil Fall Apart Tender
For this recipe, I have a few secrets to making the London Broil cut of beef fall apart tender. Here goes:
- Browning the roast on all sides prior to placing in the oven.
- Adding enough liquid to braise the roast during cooking (and keep it moist and tender).
- Adding fat (drippings from browning; butter in the recipe)
- Cooking long (6-8 hours) and low (225 – 250 F).
- Cooking the roast in my beloved speckled pan (lid on).
- Letting the cooked roast “rest” in the pan, uncovered, for up to two hours.
How long do you cook London broil to make it fork tender?
For a 3-4 pound London Broil, it will take roughly 7 hours on a lower temp (225-250 F). Increase baking time for larger roasts, and allow extra time for “sitting” after cooking.
In the video below, I share how I make the roast and what it looks like when it is completely done. You can see that it truly is “fork tender.”
How do you cook the potatoes and carrots that are in the photo?
The way I cooked the ones in this photo were my easy method. I put the carrots and potatoes in Ziploc zip and steam bags (each in separate bags); I cooked them about 1 minute less than the bag specified. Then I tossed them into the roast to finish cooking and absorb the flavorful au jus.
If you try this London broil Mississippi roast, please leave your thoughts/opinions in the comments. I am so glad that my friend Debra got me “hooked on” this cut of meat. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 3-4 pound London Broil
- 2 TB oil
- 1 stick butter (cut into strips)
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/2 jar Greek pepperoncini peppers
- 1/2 jar juice (from peppers)
- 1 1/2-2 cups beef broth
- Heat oil to medium-hot; add London broil.
- Brown all sides; save drippings.
- Transfer meat to a roaster.
- Sprinkle both seasonings over roast.
- Place butter on top of roast.
- Scatter peppers over roast/in pan.
- Pour half of pepper juice over the roast.
- Pour beef broth into the roaster.
- Cover the roast; place in 300 F oven for 30 minutes.
- After 30 minutes, reduce heat to 225-250 F.
- Bake 7-9 hours; longer for larger cuts.
- Check roast after 6-7 hours (you'll start to smell it). If fork tender, cut off oven and leave roast alone for a few more hours. If not, continue cooking until fork tender.
- Steam potatoes and carrots and add to roast (submerge in juice) about 2 hours before roast is done.