Wednesday, March 2, 2011

Roasted London Broil

I was flipping through the sales flyer of my local grocery store and putting my menu and grocery list together for the week when I came across this recipe for Tender Roasted London Broil.  London Broil was on sale that week and I'm always looking for different ideas so I decided to give it a try. 

I don't make London Broil that often and when I do, it is usually during the summer months.  I throw it on the grill and let it cook then slice it thin, serve it up with some veggies and call it a night.  I have never used this cut of meat as a roast before and I was a little afraid of it coming out too dry.  Apparently my worry was for nothing.

My husband told me it was the best London Broil he has ever eaten.  It was tender and moist and yummy. 


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2 lb beef top round London Broil
3 garlic cloves, crushed
2 tsp. dried oregano
ground black pepper to taste
28 oz. can stewed tomatoes
1/2 cup water

1.  Preheat the oven to 325 degrees
2.  Place the roast in a roasting pan.  Spread garlic, oregano and pepper over roast and pour stewed tomatoes over.  Add water to pan.

3.  Cover pan and roast for 3 hours, until fork tender.  Let stand for about 10 minutes before carving and serving.

I whipped up some mashed potatoes and threw together a simple salad and served up a well balanced meal.

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