Slow Cooker Beef Manhattan (Printable)
Tender beef with creamy mashed potatoes and rich gravy over thick bread slices.
# Ingredient List:
→ Beef
01 - 2 ½ lbs beef chuck roast
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
→ Vegetables & Aromatics
04 - 1 large yellow onion, sliced
05 - 3 cloves garlic, minced
→ Cooking Liquids
06 - 2 cups low-sodium beef broth
07 - 2 tbsp Worcestershire sauce
→ Gravy
08 - 2 tbsp unsalted butter
09 - 2 tbsp all-purpose flour
10 - 1 cup reserved cooking liquid
→ Mashed Potatoes
11 - 2 lbs russet potatoes, peeled and cubed
12 - 4 tbsp unsalted butter
13 - ½ cup whole milk
14 - 1 tsp salt
15 - ¼ tsp black pepper
→ Bread
16 - 6 thick slices white sandwich bread or Texas toast
# How to Make:
01 - Rub the beef chuck roast thoroughly with kosher salt and black pepper on all sides.
02 - Arrange sliced onions and minced garlic in the bottom of the slow cooker. Place the seasoned beef roast on top of the vegetables.
03 - Pour the beef broth and Worcestershire sauce over the beef and vegetables.
04 - Cover and cook on low heat for 8 hours, or until the beef is very tender and shreds easily with a fork.
05 - About 40 minutes before the beef finishes, place cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain and mash with butter, milk, salt, and pepper until smooth and creamy.
06 - Remove the cooked beef from the slow cooker and shred using two forks. Strain the cooking liquid and reserve 1 cup for making the gravy.
07 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the reserved cooking liquid, stirring constantly until thickened and smooth, about 3-4 minutes.
08 - Place a slice of bread on each serving plate. Top with a mound of mashed potatoes, followed by a generous portion of shredded beef. Ladle hot gravy over the entire dish.
09 - Serve the Beef Manhattan hot while the gravy is still warm and the bread retains some texture.
# Helpful Tips:
01 -
- The beef transforms into something impossibly tender after eight hours, practically melting into the gravy
- Everything comes together in one pot while you go about your day, making comfort food almost effortless
- Those layers—crisp bread, creamy potatoes, savory beef—create the kind of meal that makes people pause mid-bite
02 -
- The bread must be thick enough to hold up under the gravy—Texas toast or slices cut at least one inch thick work best
- Do not skip straining the cooking liquid before making gravy, or your sauce will be cloudy and textured
- Mashed potatoes can be made ahead and kept warm in a covered dish, but avoid reheating them in the microwave or they will become gummy
03 -
- If your gravy seems too thick, whisk in additional broth a tablespoon at a time until it reaches the right consistency
- For extra depth, add a sprig of fresh thyme or rosemary to the slow cooker with the beef