Slow Cooked London Broil with fennel and Apple Salad

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 17 minutes
Servings 4 servings


  • 1 1 1/2 to 2-lb. London broil
  • 1 tablespoon olive oil
  • 1/4 cup coconut aminos
  • 1 clove garlic minced
  • 1 tablespoon grated fresh ginger
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup low sodium beef broth
  • 1 cup chopped arugula
  • 1 large apple cored and diced
  • 1/2 cup chopped fennel bulb
  • 4 tablespoons lime juice
  • 2 tablespoons chopped basil
  • 2 teaspoons honey
  • 1 clove garlic


  • Place London broil in a large resealable bag. In a medium bowl, whisk the next 5 ingredients (olive oil through salt and pepper). Pour marinade over meat and seal bag.
  • Refrigerate for at least 2 hours.
  • In a large crock cooker, place the London broil and the beef broth. Cover and cook on LOW for 6 to 8 hours, until meat is very tender. Allow meat to cool, then slice.
  • In a medium bowl, toss the beef with the arugula, apple and fennel.
  • In a small bowl, whisk the remaining 4 ingredients (lime juice through garlic) with salt and pepper. Pour dressing over salad, toss and serve.


SERVING SUGGESTION: Sautéed zucchini and yellow squash. NUTRITION: 560 Calories; 42g Fat (68.3% calories from fat); 32g Protein; 12g Carbohydrate; 2g Dietary Fiber; 119mg Cholesterol; 122mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 Fat; 0 Other Carbohydrates.
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