Slow Cooker Beef Manhattan
Tender, slow-cooked beef smothered in rich, savory gravy served over toasted bread. A hearty, easy-to-make comfort food perfect for busy weeknights or family dinners.
- Prep Time: 15
- Cook Time: 480
- Total Time: 510
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
3-4 lb beef chuck roast
1 large onion, chopped
3-4 garlic cloves, minced
2 cups beef broth
2 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
1 tbsp olive oil (for searing)
2 tbsp all-purpose flour (for gravy)
1/4 cup unsalted butter (for gravy)
Thick slices of bread, toasted
Instructions
Pat the chuck roast dry and season generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear roast until browned on all sides (about 4 minutes total).
Transfer roast to the slow cooker. Add chopped onions, garlic, beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Stir to combine.
Cook on LOW for 8-10 hours or HIGH for 4-6 hours, until the beef is tender and easily shreddable with a fork.
Strain the cooking liquid into a saucepan, whisk in flour to thicken, and simmer until reduced and glossy.
Shred the beef using two forks and mix into the gravy if desired.
Serve hot, ladled over toasted bread slices.
Notes
For thicker gravy, add more flour as needed. Substitute a gluten-free flour blend if using a slow cooker mat.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for 3 months.
Serve with pickles or a green salad for a complete meal.