I bought a bunch of flank steak because it was cheaper than other cuts. I was thinking that it’s so lean and stringy that nobody would be able to eat a lot at once, and it was going to last until the midweek.
But then the dickens possessed me to do this spice rub with brown sugar, olive oil, paprika, garlic, and ground allspice, and put the whole thing in the slow cooker for 6 hours.
As a result, it lasted under 24 hours, it’s so good. It’s the curse of being a good cook.
Clarissa's Blog 
A slow cooker softens all kinds of chewy meats.
I’m using one along with an Instant Pot while I’m dealing with some dental issues for which I’m having to wait for an opening to become available.
London Broil, which is a thick cut hunk of semi-tough meat the likes of which I never once saw in London (Ontario or England), is one of these kinds of meat that’s pretty decent as a slow-cooked roast.
Carrots, potatoes, peas, onions, beef broth, a bit of Marmite, and then the big slab of meat itself, seasoned up with pretty much any rub spice mix will do the job. Weber makes a Cajun rub that’s pretty good as an all-around spice to leave near the stove top, and you can get it at Publix and Walmart.
As for waiting on slow dentistry in North Florida, it’s more likely I’ll be pissed off enough in a few weeks that I’ll be willing to fly to Cancun to have this mess dealt with quickly and, of course, on yet another holiday.
Oh, go on about being on holiday, I’m nowhere near as efficient at it as Joe Biden. 🙂
So if I disappear for a while, just imagine the worst, that’s pretty close to what actually will be happening.
Just as I get a break from having nosey doctors sticking their noses in my Crackpot Life, there’s this to deal with.
Also, do you know what’s awesome? Using a slow cooker on already tender meats.
Try beef short ribs in the slow cooker with the wine and spices for boeuf bourguignon, with extra mushrooms just because that’s even more awesome.
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