London Broil

 "How come every time you come around My London Bridge wanna go down like LONDON LONDON wanna go down like LONDON LONDON be going down like. The drinks start pouring and my speech start slurring. Everybody start looking real good (OH SHIT!)

       Sorry, every time I buy a London Broil I think of that song by Fergie. It's actually a Top Round Roast but most places label it a London Broil. It's great for thin sliced roast beef. Try this marinade recipe for more flavor and tenderness. Keep reading to see the pictures of me dancing to Fergie. 

Savings: 5-10$

Ingredients: London Broil (thick cut)

                2 cup Beef Broth

                2 cup Mushrooms

                1 tbsp Salt

                1 tsp Pepper

                1 tbsp Garlic 

                1 sprig Rosemary

Pictures have been removed for your own safety!

              

Sprinkle the seasonings on top and on the sides. Try to get the pepper mostly on top. Don't worry about the bottom. Clean the mushrooms with a wet paper towel and slice them into bite size pieces. Preheat oven at 475. 

 Add the mushrooms and beef broth with the roast. Brown the top until a nice outer crust appears and lower to 375. Give the roast a little basting when you lower the temperature. Continue cooking 15 minutes per pound for rare, add another 15 minutes for medium rare and so on. 

Slice and serve. Paper thin is ideal but it's still good a little thicker like above. The remaining beef broth can be used as a dip for the roast and a gravy for your sides.