Top Round 4 London Broil, Slow cook, slow roast, What did I do wrong?

Question

Years ago, a fellow who owned a deli told me the way they cooked the Roast Beef so pink all the way through. He said it was from slow roasting for 10 - 12 hours at something like 150 degrees or something. My mom gave me a Hamilton Beach slow cooker for Christmas. I have two kids who are fussy about lunch meats and I can't afford $7/lb. roast beef for lunch boxes so, I thought I'd experiment on these two steaks (3 lbs. total). I've never had much problem under the broiler but I felt daring.
So, I cut each steak in half, and made two layers in the slow cooker with a steak sauce 'marinade'. I intended to cook for 7 hours and roast in a 500 degree oven for 20-30 minutes...
I returned 7 hours later and removed four bricks of shoe leather from a soup... So... here's my questions: Can I slow roast Top Round like Deli's do to their Roast Beef? Is the slow cooker best for stewing? Is the broiler the best way to get London Broil for slicing? Should I pour that soup down the drain?

Answer 1

It was the London broil.....Slow cookers are for tougher cuts of meat...... cheaper cuts that need liquid like chuck roasts I make burrito meat or beef stew or pot roast.... with that in the slow cooker....London broils are cooked on the broiler or the barbecue Deli roast beef is probably roasted and the cuts the use are like sirlon or cross rib or rump even .....as long as you don't cook it to death....................don't throw it away....cut it up in little pieces and make some soup with it.!.........

Answer 2

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RE:
Top Round 4 London Broil, Slow cook, slow roast, What did I do wrong?
Years ago, a fellow who owned a deli told me the way they cooked the Roast Beef so pink all the way through. He said it was from slow roasting for 10 - 12 hours at something like 150 degrees or something. My mom gave me a Hamilton Beach slow cooker for Christmas. I have two kids who are fussy...

Answer 3

Cuts like London Broil and steaks cannot be used for slow cooking. You need tougher meats. Which happen to be cheaper. When you take a lean meat which is meant to cooked for minutes instead of hours, you toughen the meat. Chuck or Pot roast are better choices, but don't take my word for it. Check out the sites. Save some pennies and have fun!!

Answer 4

If I am right, for a London broil you need Top Round Roast not steaks. Then you have to marinate it in a marinade of your choice before grilling or cooking the way you want.

Answer 5

Some excellent answers here. We get good results with London Broil by marinating, grilling medium rare and then slicing very thin. We also like to slice the leftovers as thin as we can and put on a nice salad. To get the grilling time just right we use the cookout calculator at charcoalbob.com. It has instructions for how to grill London Broil of various thicknesses.

Answer 6

top round is so lean that it will roast like a brick.Go to a real butcher and talk to him for advice on the best choices for your budget.Marbling is critical for a good roast.A good butcher will be glad to guide you.Yes,slow cookers are for stew,pot roast,etc.
I have found that London broil,broiled and sliced correctly,is yummy served hot but loses a lot when cold
My dogs would weep if they knew you were tossing such a treat.

Answer 7

What you did wrong was not listen to the instructions that deli owner gave you. He cooked the meat at a low temperature- 150*.
You cooked it at 500* and you got shoe leather. I honestly don't know of any food I would cook at 500* unless it was in the broiler.