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London Broil technically isn't a cut of meat but a preparation method. Most meat labelled "London Broil" is actually chuck, round, or flank and you can follow the guidelines for those.
London Broil technically isn't a cut of meat but a preparation method. Most meat label "London Broil" is actually chuck, round, or flank. You generally will cook a London Broil to a steak-like texture, which generally takes 18 to 60 hours, depending on what the actual cut is.
If you want a more traditional pot roast-type meat you can increase the temperature. This is usually done at 185°F (85°C) for 8 to 18 hours for a very braise-like texture.
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