Easy Slow Cooker Beef Manhattan
This Slow Cooker Beef Manhattan recipe transforms a simple chuck roast into a fork-tender, savory delight. Slow-cooked in a rich gravy and served over creamy mashed potatoes, it's the ultimate comfort food classic that's surprisingly easy to make. Perfect for a cozy night in or a family gathering.
Equipment
- Slow cooker
- Large skillet
- Knife
- Cutting board
- Measuring cups and spoons
- Mixing bowl
- Whisk
- Spatula
- Paper towels
- Fork
Ingredients
- 2-3 lbs Beef Chuck Roast
- 2 tbsp Olive Oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Beef Broth
- 1 cup Red Wine optional
- 1 tbsp Worcestershire Sauce
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- ½ tsp Smoked Paprika
- Salt and Black Pepper to taste
- 2 tbsp Cornstarch
- ¼ cup Cold Water
- 2 lbs Russet Potatoes, peeled and quartered
- ½ cup Milk or Cream
- 4 tbsp Butter
- Salt and Pepper to taste
- Chopped Fresh Parsley optional
Instructions
- Pat the beef chuck roast dry with paper towels. Season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the beef on all sides until nicely browned (about 3-4 minutes per side). Work in batches if needed to avoid overcrowding the pan.
- Transfer the seared beef to your slow cooker.
- In the same skillet, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet.
- Add the Worcestershire sauce, thyme, rosemary, and smoked paprika. Stir to combine.
- Pour the broth mixture over the beef in the slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is fork-tender.
- Once the beef is cooked, remove it from the slow cooker and shred it with two forks. Set aside.
- In a small bowl, whisk together the cornstarch and cold water to create a slurry.
- Pour the cornstarch slurry into the slow cooker and stir well.
- Turn the slow cooker to high and cook for another 15-20 minutes, or until the gravy has thickened to your desired consistency. Keep an eye on it and stir occasionally to prevent lumps.
- Return the shredded beef to the slow cooker and stir to coat it in the gravy.
- While the beef is cooking, prepare the mashed potatoes: Boil the potatoes until tender, then drain and mash with the milk, butter, salt, and pepper.
- Serve the Beef Manhattan over mashed potatoes. Garnish with chopped fresh parsley, if desired.
Notes
For extra tender beef, cook on low for the longer cooking time. If the gravy is too thin, mix 1 tbsp of cornstarch with 2 tbsp of cold water and add to the slow cooker. Cook on high for 10-15 minutes or until thickened. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Add vegetables such as carrots, celery, or potatoes to the slow cooker for a heartier dish. A medium-bodied red wine like Cabernet Sauvignon or Merlot pairs well with this dish.