Rich, savory, and just a little sweet, this slow-cooked london broil has quickly become a fall favorite. Miso, ginger, orange, and sesame build a flavorful broth while the london broil cooks low and slow until it pulls apart with a fork.
Serve it over rice with greens and rice for an easy cold-weather meal.
Ingredients
For the Roast
- 2.5 lb. london broil
- 3 tbsp. white miso paste
- 2 tbsp. honey
- 2 tbsp. low-sodium soy sauce or coconut aminos
- Juice of 1 orange
- 3 tbsp. fresh ginger, grated
- 4 cloves garlic, grated
- 1 tbsp. toasted sesame oil
- 16.9 oz. miso ginger bone broth
- 1/2 tsp. red chili flakes
- 1/2 tsp. black pepper
- 1/4 tsp. salt
For Serving
- Basmati rice
- Broccolini or bok choy
- Green onion, sliced
- Sesame seeds
Instructions
1. Make the Base
In a medium bowl, whisk together the miso paste, honey, soy sauce, orange juice, ginger, garlic, sesame oil, bone broth, red chili flakes, pepper, and salt.
2. Slow Cook the Roast
Place the roast on a hot pan for about 60 seconds a side or less and transfer to a slow cooker and pour the base mixture around it. The roast does not need to be completely submerged.
Cook on LOW for 5 to 7 hours, or until the beef is fork tender. Turn the roast once or twice during cooking if you can, but it isn't necessary.
For the oven method, place everything in a covered Dutch oven and cook at 325°F for approximately 4 hours, or until fork tender.
3. Shred and Soak
Transfer the roast to a large plate and shred it using two forks.
Return the shredded beef to the cooking liquid and let it soak for another hour to absorb the broth.
4. Prepare the Sides
Cook the basmati rice. Steam or sauté the broccolini or bok choy until just tender. If using fresh greens wash and pat dry.
5. Build Your Bowl
Spoon rice into a bowl and add the greens. Top with a generous serving of shredded beef.
Finish with sliced green onion, fresh cilantro, and sesame seeds.
Serve hot and enjoy.