Description
Slow Cooker Beef Manhattan transforms tough, inexpensive beef into melt-in-your-mouth tender slices smothered in rich, savory gravy and piled on toast for the ultimate comfort food dinner.
Ingredients
For the Beef:
3 lbs beef chuck roast, trimmed and cut into 2-inch chunks
2 tablespoons vegetable oil
1 large onion, diced
3 cloves garlic, minced
3 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 teaspoon salt
½ teaspoon black pepper
For the Gravy:
¼ cup cornstarch
¼ cup cold water
Salt and pepper to taste
For Serving:
8–12 slices white or wheat bread, toasted
Optional: mashed potatoes instead of toast
Instructions
1. Cut chuck roast into 2-inch chunks, trimming excess fat. Heat oil in a large skillet over medium-high heat and brown beef in batches for 2-3 minutes per batch. Transfer to slow cooker.
2. In the same skillet with drippings, cook diced onion for 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
3. Transfer onion and garlic to slow cooker. Add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.
4. Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, until beef is fork-tender and shreds easily.
5. Transfer beef to a cutting board using tongs. Remove and discard bay leaves from cooking liquid.
6. Shred beef with two forks into bite-sized pieces. Return to slow cooker to keep warm.
7. In a small bowl, whisk cornstarch and cold water until smooth. Turn slow cooker to HIGH and slowly whisk the slurry into the cooking liquid.
8. Cook on HIGH for 10-15 minutes, stirring occasionally, until gravy thickens to coating consistency. Taste and adjust seasoning.
9. Toast bread slices until golden. Place 1-2 slices on each plate, top with shredded beef, and ladle plenty of hot gravy over everything. Serve immediately.
Notes
Store beef and gravy separately in airtight containers in the fridge for up to 4 days.
Freeze in the gravy for up to 3 months—thaw overnight and reheat gently.
Browning the beef is optional but highly recommended for deeper flavor.
Skim fat from cooking liquid before thickening if you want lighter gravy.
Leftovers taste even better the next day once flavors meld.
Serve over mashed potatoes for a traditional variation.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course, Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving with toast
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg