Slow-Cooker Moroccan-Inspired London Broil

Let the slow cooker do the work of developing deep, rich flavors in this dinner.

Slow-Cooker Moroccan-Inspired London Broil

Greg DuPree; Food Stylist: Ali Ramee; Prop Stylist: Hannah Greenwood

Active Time:
15 mins
Total Time:
5 hrs 15 mins

The Southern Living Test Kitchen loved the flavors in this slow-cooker London broil dish. They called it "warm, bright, and so aromatic."

After five hours on high or eight hours on low in your trusty Crockpot, the London broil is ultratender and shreds easily. You can leave some larger pieces if you want, but be warned they will probably fall apart when lifted with a fork. The beef gets that tender.

Apricots and honey provide a delicate sweetness and blunt the bite of the spices. The apricots do get plumped up in just the quick time they're in the slow cooker, so you can cut them into smaller pieces if you'd like to get a little hit of sweetness in every bite.

The addition of cilantro and a squeeze of lemon juice is the perfect way to finish this dish.


  • 2 Tbsp. canola oil

  • 1 (2- to 2 1/2-lb.) London broil (or top round steak or flank steak) 

  • 1 tsp. black pepper

  • 3 tsp. kosher salt, divided

  • 3 large carrots (8 1/2 oz. total), peeled and chopped into 2-in. pieces

  • 1 large (15 oz.) yellow onion, chopped (about 2 1/2 cups)

  • 4 garlic cloves, smashed

  • 2 Tbsp. tomato paste

  • 1 1/2 tsp. ground coriander, divided

  • 1 1/2 tsp. ground cumin, divided

  • 1 tsp. ground turmeric, divided

  • 2 cups lower-sodium chicken broth

  • 1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed

  • 1 Tbsp. honey

  • 1/2 cup dried apricots, coarsely chopped (about 1/2 cup)

  • Cooked couscous

  • Fresh cilantro leaves and tender stems

  • Lemon wedges


  1. Heat oil in a large skillet over high. Season beef with pepper and 2 1/2 teaspoons of the salt. Add beef to skillet, and cook, undisturbed, until browned, 3 to 4 minutes. Flip beef, and cook, undisturbed, until browned on other side, 3 to 4 minutes. Transfer beef to a 6-quart slow cooker. Do not wipe skillet clean.

  2. Add carrots, onion, and garlic to drippings in skillet. Cook, stirring often, over medium, until onions are crisp-tender, about 3 minutes, scraping up any browned bits on the bottom of the skillet. Stir in tomato paste, 1 teaspoon of the coriander, 1 teaspoon of the cumin, and 1/2 teaspoon of the turmeric. Cook, stirring constantly, until fragrant, about 1 minute. Stir in chicken broth. Transfer mixture to slow cooker, and stir in chickpeas.

  3. Cover and cook until beef is tender and shreds easily with a fork, about 5 hours on HIGH or about 8 hours on LOW. Remove lid during last 30 minutes of cooking (to reduce sauce), and add honey and apricots. Remove beef from slow cooker, and shred into (3-inch) pieces. Return beef to slow cooker. Stir in remaining 1/2 teaspoon each salt, coriander, cumin, and turmeric. Serve over cooked couscous. Garnish with cilantro, and serve with lemon wedges.

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