Description
Slow Cooker Beef Manhattan is a comforting American classic featuring tender shredded beef smothered in savory gravy, served atop toasted thick white bread and creamy mashed potatoes. This hearty dish is perfect for an easy and satisfying family dinner with minimal hands-on time.
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, sliced
- 3 cloves garlic, minced
Broth and Sauce
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 tablespoons cornstarch
- 2 tablespoons water
Serving
- 4 cups prepared mashed potatoes
- 4 slices thick white bread, toasted
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Season and Sear the Beef: Season the beef chuck roast evenly with salt and black pepper. Heat olive oil in a skillet over medium-high heat, then sear the roast for 2 to 3 minutes on each side until beautifully browned to lock in flavor.
- Transfer to Slow Cooker: Place the seared roast into the slow cooker. Layer the sliced onion and minced garlic on top of the beef for aromatic depth.
- Add Liquids and Spices: Pour in the beef broth and Worcestershire sauce. Sprinkle the onion powder, garlic powder, and dried thyme over the top to enhance the savory profile.
- Cook Low and Slow: Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is tender enough to shred easily with forks.
- Shred the Beef: Remove the roast from the slow cooker and shred it thoroughly using two forks, returning it to the slow cooker afterward.
- Prepare the Gravy: In a small bowl, whisk together cornstarch and water to make a slurry. Stir this mixture into the liquid in the slow cooker, then cook on high for about 10 minutes until the gravy thickens to a rich consistency.
- Combine and Coat: Return the shredded beef to the thickened gravy, stirring well to coat every bite in the flavorful sauce.
- Assemble to Serve: On each plate, place a slice of toasted bread, top with a scoop of mashed potatoes, add a generous portion of the shredded beef, and spoon more gravy on top. Garnish with chopped fresh parsley if desired for a bright finish.
Notes
- Texas toast or any thick sandwich bread works excellently as the base for this dish.
- Leftover beef and gravy can be repurposed over rice or egg noodles for a delicious alternate meal.
- For an extra touch, you can add sautéed mushrooms to the gravy during the last 30 minutes of cooking.
- Make sure to toast the bread well to prevent it from becoming soggy under the gravy.
