The woman gave us her really simple recipe, but of course I had to fine-tune it here or there because it made no sense to me to place potatoes and carrots in with the roast from the very beginning and cook it all day. Experience has taught me that you'll have a mushy mess. So here's what I did:
London Broil (Crockpot Dish)
oil (I used canola oil)
1 onion, sliced
2-3 carrots, peeled and sliced
6 potatoes, peeled and quartered or halved (depending on the size)
1 can of string beans, drained and rinsed
Season the meat with salt and pepper, then flour it. In a cast-iron pan or dutch oven, heat oil then sear meat until browned on all sides. This will hold the flavors of the meat inside. Place the meat in a crockpot. In the same cast-iron pan/dutch oven, make a gravy using the onions, flour, water, and salt/pepper. I cheated and added some Kitchen Bouquet to make my gravy brown. Then I cheated again and poured in a small jar of a prepared brown gravy I already had. I never do this, but I didn't feel like fiddling with the gravy today. Pour the gravy over the meat in the crockpot and cook on high for about 5-6 hours. In the last hour or so, add the potatoes and carrots, and later add the green beans (since they're already done).
My verdict: Absolutely delicious! I do eat red meat, but on occasion. I love the flavor, but hate chewing, chewing, chewing, especially roasts. lol I don't know if it's the nature of this cut of meat or what, but this meat was so tender and so good so I didn't have that problem.
Ok, I know you're curious. Here's what it looks like. I still have tons of gravy and veggies in the crock pot.
And I know better than to cut a meat before it's properly rested, but I had to show you just how tender this meat was. It literally flaked with a fork.