Easy Dutch Oven London Broil with Potatoes & Carrots – One Pot Family Dinner

Sharing is caring!

This cast iron Dutch oven London broil recipe is a hearty one-pot meal with potatoes and carrots that requires minimal prep - no fancy marinade needed.

London broil is a lean, flavorful cut of beef, which makes it perfect for low-and-slow cooking in a cast iron Dutch oven. When cooked this way, it comes out fork-tender instead of dry or tough.

Because everything cooks in one pot, this meal saves time, cuts down on dishes, and makes cleanup a breeze - perfect for busy homesteaders or anyone craving real comfort food made from scratch.

Since London broil has less fat than other cuts of beef, it does require careful cooking - but using a Dutch oven helps lock in moisture so the meat stays juicy and tender instead of drying out.

This method works whether you're cooking in the oven, over a campfire, or even on top of a wood-burning stove.

Why I Love This Cast Iron Dutch Oven London Broil Recipe

I love meals that are versatile, meaning I can cook them in the oven, over an open fire, on the BBQ grill, or even on top of my wood burning stove.

It just makes sense to me, since I live in a cold climate, to plan winter meals that are not only easy to make, but can still be made if the power goes out. Using a cast iron Dutch oven for London broil means I can cook this meal almost anywhere - whether I'm using my kitchen oven or my wood stove.

And in the summer, I take this recipe outdoors to cook over the fire or grill - keeping my kitchen cool while still serving up real, from-scratch food.

I love that this is a from-scratch meal that is hearty and delicious without requiring a lot of extra prep work.

Of course, I do use a jar of pre-made gravy, but to be honest with you, if you prefer you can use 12 ounces of water instead of the gravy.

Tips and Tricks to Ensure a Perfect London Broil Every Time

Want to know the secret to a juicy, fork-tender London broil? It starts with a few simple kitchen habits that really matter when you're working with a lean cut of beef in a cast iron Dutch oven:

• Choose high-quality, fresh ingredients. Fresh produce enhances the flavor of the final dish and helps everything cook evenly.
• Use fresh spices - stale ones can dull the entire recipe, no matter how much you use.
• Season throughout the cooking process - not just at the end. Salt and pepper added in layers create deeper flavor.
• Cook at the correct temperature. London broil is lean and can dry out easily - slow, even heat is your friend. I prefer to cook it at 350 degrees Fahrenheit for two hours.
• Avoid last-minute rushes. This is a recipe that rewards patience and steady cooking time.

Cooking a cast iron Dutch oven London broil low and slow helps lock in moisture so the meat turns out tender instead of tough.

Here is my easy cast iron Dutch oven London broil recipe.

Print

Looking for more meal ideas you can make in a cast iron Dutch oven? Check out my full list of cast iron Dutch oven recipes here.

Tips For Cooking With Cast Iron

Cast iron is one of the most versatile and durable kitchen tools you can own - and it's one of the best ways to keep lean cuts like London broil from drying out while they cook. It works beautifully on the stovetop, in the oven, or over an open fire because it holds steady, even heat and traps moisture inside the pot.

Here are a few cast iron care tips I swear by:

• Re-season your skillet regularly with solid vegetable shortening or avocado oil.
• If rust or food builds up, scrub with coarse salt and steel wool.
• Dry immediately after washing to prevent rust.

Want more tips on cooking with cast iron?
👉 Be sure to check out my post How To Cook In Cast Iron Pans.

Frequently Asked Questions About Cast Iron Dutch Oven London Broil

Q. Why is my London broil tough even after cooking it for two hours?

A. London broil is a lean cut of beef, so if it cooks too fast or at too high of a temperature, it can turn tough instead of tender. The key is steady heat and enough moisture. If it's still a bit chewy, put the lid back on and give it another 20-30 minutes instead of turning the heat up.

Q. Can I cook London broil in a Dutch oven without gravy?

A. Yes. If you prefer not to use prepared gravy, you can substitute about 12 ounces of water or even homemade broth. As long as there is enough liquid in the Dutch oven, the meat will braise instead of dry out.

Q. Do I have to brown the London broil first?

A. I highly recommend it. Browning the meat before baking helps seal in flavor and gives the finished roast a richer taste. It only takes a few minutes but makes a big difference.

Q. How long does it take to cook London broil in a cast iron Dutch oven?

A. At 350°F, most London broil roasts will be fork-tender in about 2 hours. Thicker or tougher cuts may need a little longer. Low and slow is what helps this lean cut turn out tender instead of dry.

Q. Can I cook this over a fire or on a wood stove instead of in the oven?

A. Yes. That's one of the things I love about this recipe. As long as you can maintain steady, even heat and keep the Dutch oven covered, you can cook it over an open fire, on a grill, or even on top of a wood burning stove.

Q. Does London broil get more tender the longer you cook it?

A. Yes, when cooked low and slow in a covered Dutch oven with enough moisture, London broil becomes more tender over time as the connective tissue breaks down.

Q. Should London broil be covered in the oven?

A. Yes. Keeping the Dutch oven covered traps moisture and helps prevent this lean cut of beef from drying out while it cooks.

Q. What temperature should London broil be cooked at in a Dutch oven?

A. Bake covered at 350°F for about 2 hours for a fork-tender result.

Q. Can you overcook London broil in a Dutch oven?

A. Yes. Even though low, moist heat helps tenderize the meat, cooking it too long without enough liquid can eventually dry it out.

Final Thoughts About This Cast Iron Dutch Oven London Broil Recipe

I love making roasts - they're the ultimate comfort food, and they're practically effortless when made in a cast iron Dutch oven.

I'm a picky eater, and I'm not into most "dump meals," but this combo of meat, potatoes, and carrots hits the spot every time.

While London broil is usually a tougher cut, slow-cooking it in a Dutch oven helps it stay moist so it turns out melt-in-your-mouth tender instead of dry.

The meat falls apart when you take it out. It's fork-tender and flavorful, just the way I like it.

This is a great go-to recipe for any season - simple, satisfying, and made from scratch.

If you're ready to make a cast iron Dutch oven London broil that's tender and full of flavor, scroll down to the recipe card below.

I hope you give it a try!

My Must-Have Tools for This Recipe

If you'd like to try this recipe exactly how I make it, here are the tools I use and love:

• Lodge 5-Quart Cast Iron Dutch Oven
• Digital Meat Thermometer
• Heavy-duty Trivet for Countertop Safety

 

Sharing is caring!