Slow Cooker Beef Manhattan (Printable)

Tender slow-cooked beef over mashed potatoes with rich gravy

# What You'll Need:

→ 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 It:

01 - Rub the beef chuck roast thoroughly with kosher salt and black pepper on all sides to ensure even seasoning.
02 - Arrange the sliced yellow onions and minced garlic in an even layer at the bottom of the slow cooker. Position the seasoned beef roast directly on top of the vegetable bed.
03 - Pour the low-sodium beef broth and Worcestershire sauce over the beef and vegetables, ensuring the roast is partially submerged.
04 - Cover the slow cooker and cook on low heat for 8 hours. The beef is ready when it pulls apart easily with minimal resistance.
05 - Forty minutes before the beef finishes cooking, place cubed russet 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 thoroughly and mash with unsalted butter, whole milk, salt, and pepper until creamy and smooth.
06 - Transfer the cooked beef from the slow cooker to a cutting board. Using two forks, shred the meat into bite-sized pieces. Strain the cooking liquid and reserve 1 cup for gravy preparation.
07 - Melt unsalted butter in a saucepan over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes, stirring constantly until the mixture turns light golden. Gradually whisk in the reserved cooking liquid, continuing to stir for 3-4 minutes until the gravy thickens to a smooth consistency.
08 - Place a thick slice of white sandwich bread or Texas toast on each serving plate. Spread a portion of mashed potatoes over the bread, then top generously with shredded beef. Ladle hot gravy generously over the entire assembly.
09 - Serve the Beef Manhattan while hot, ensuring each portion receives adequate gravy for optimal flavor and texture.

# Expert Advice:

01 -
  • The slow cooker does almost all the work, leaving you with a fork-tender beef that falls apart without any effort
  • Everything comes together at the last minute like a perfectly choreographed kitchen dance
  • This is the kind of meal that makes people lean back in their chairs and say 'wow' after the first bite
02 -
  • The bread will become completely saturated with gravy, which is exactly how it should be, so do not skip this essential component
  • Letting the gravy simmer for the full 3-4 minutes ensures it thickens properly and loses any raw flour taste
03 -
  • Add a splash of red wine to the slow cooker with the broth for an extra layer of depth and sophistication
  • If the gravy seems too thick, whisk in additional cooking liquid or a bit more milk until it reaches your desired consistency

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