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Saute shallots, garlic, ginger and green onion until translucent. Add pomegranate juice and mix well. Add balsamic vinegar and spices and bring to a simmer for 15 minutes. Let cool. Reserve half the sauce. Place London broil in a large resealable bag and add half the sauce. Marinade in fridge for a minimum of 3 hours or up to 1 day.

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STEP ONE: Place the marinade in a plastic zippered bag, seal it and shake. Then add the beef, seal it again, and massage the meat so that it begins to absorb the marinade. Leave in the fridge for at least 2 hours, but overnight is better! STEP TWO: Remove the meat from the bag and set the marinade aside.

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Add butter to medium saucepan and melt over medium heat. Add flour to butter and whisk to combine. Allow butter and flour to cook together 3-4 minutes or until it begins to emit a nutty scent. Add about a quarter of the beef broth mixture, whisking vigorously. Once thickened, add the remainder of the mixture.

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Prep. Wash, trim, peel, and slice the carrots. Cut them into 1 to 2-inch circles with a sharp knife. Set aside. Wash and cut the potatoes into quarters. Place the potato wedges into a bowl of cold water to prevent browning. If using fresh garlic mince it. Cut the London Broil in half so it fits inside the Instant Pot.

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Salt and pepper the London Broil roast and sear the meat on all surfaces. Chop the onions and peel the garlic cloves. Place them in the bottom of the slow cooker. Whisk together the red wine, broth, Worcestershire sauce, and thyme to make the sauce. Place the seared meat on top of the onions and garlic.

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Broil steak for 5-7 minutes on each side (up to 8 minutes for extremely thick steak), or until an internal thermometer registers 130-135 degrees F for medium rare or 140-145 degrees F for medium. Broiling periods will vary based on the thickness of your steak, so check for doneness using a meat thermometer.

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London Broil and Gravy. If you would like to marinate beforehand (optional) add the following ingredients into a gallon freezer bag; 1/4 cup olive oil + 2 tablespoons red wine vinegar + 3 tbsp minced garlic + 2 tablespoons fresh chopped parsley + 1 tablespoon fresh chopped rosemary + 1 tablespoon fresh chopped thyme + 1/2 tsp Salt and pepper. Add meat, seal, lay flat in fridge for 2 hours to.

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Place a small skillet over medium heat. Melt 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute. Add 2 cups beef broth to the pan and bring to a bubble. Cook for 2 minutes to allow the broth to reduce a little. Add 1/4 cup steak sauce and black pepper, to taste.

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Step 1. Whisk together 4 garlic cloves, thinly sliced, ¼ cup extra-virgin olive oil, 2 Tbsp. good-quality balsamic vinegar, 2 Tbsp. soy sauce, and 1 Tbsp. Worcestershire sauce in a medium bowl or.

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Whisk together all of the marinade ingredients in a small bowl. Place the meat in a large resealable bag or container with a lid then pour the marinade over top. Seal the bag or lid, then refrigerate for at least 2 hours, up to overnight. Set the Instant Pot to Saute mode and allow it to preheat.

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Once slightly browned, flip the london broil to the other side to brown. Place the seared roast in the bottom of the slow cooker and add the beef broth, vegetables, onion soup mix, and butter, stir and close the lid of the Crock Pot. Turn the slow cooker on "high" for 4-5 hours or "low" for 8-9 hours.

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How to Make London Broil in the Crock Pot: Step 1: Add oil to the slow cooker and place the beef roast on top and then flip it over to get oil on both sides. Step 2: Add thyme, marjoram, fried onions, salt, pepper, and broth and mix it all around a bit to coat the meat. Step 3: Cover and cook on high 4-5 hours or low 6-8 hours, checking every.

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To make a London broil gravy: Measure out the beef broth, use 1 tablespoon of cornstarch and 1 table of cold water to make a slurry. Whisk the slurry into 1 cup of beef broth and beef drippings, heat in a saucepan until it reaches a boil then remove from heat. Increase the cornstarch by 1 tablespoon per cup of broth and drippings.

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Remove meat from broiler and let it rest 5-minutes. Place a small skillet over medium heat. Melt 2-tablespoons butter, add finely chopped shallot, cook 2-minutes, then whisk in flour and cook 1-minute. Add 2-cups beef broth to the pan and bring to a bubble. Reduce the broth 2-minutes and then add 1/4 cup steak sauce and black pepper, to taste.

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Transfer the steak to a crock pot. Add the onion, garlic, and herbs. Combine the Worcestershire sauce, red wine, beef broth, and cream of mushroom soup in a bowl and mix well. Pour over the beef, then dot the top of the meat with butter. Sear the London broil over high heat. Add garlic, herbs for gravy.

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Place the London broil in the crock pot along with the broth, thyme, garlic, salt, pepper and butter. Then cover and seal the lid. Cook on Low for 6-7 hours or alternatively on High for 3-4 hours. Add optional potatoes and carrots for the final hour, and green beans for the last 30 minutes. Remove the roast to a carving board and slice against.