Slow Cooker Beef Manhattan
Ingredients
- Beef chuck roast – 1.2–1.5 kg (2½–3 lb)
- Salt – 1½ teaspoons
- Black pepper – 1 teaspoon
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
- Paprika – 1 teaspoon
- Worcestershire sauce – 2 tablespoons
- Beef broth – 3 cups (720 ml)
- Onion – 1 large, sliced
- Garlic – 3 cloves, minced
- Cornstarch – 3 tablespoons
- Cold water – ¼ cup (60 ml)
- Vegetable oil – 2 tablespoons
For Serving
- White bread or toasted sandwich bread
- Mashed potatoes or boiled potatoes
Instructions
- Season & Sear (optional but recommended)
Season beef with salt, pepper, garlic powder, onion powder, and paprika.
Heat oil in a pan and sear beef on all sides until browned. - Slow Cook
Place sliced onions and garlic in the slow cooker.
Add beef, Worcestershire sauce, and beef broth. - Cook
Cover and cook:- Low: 8–10 hours
- High: 4–5 hours
Until beef is fork-tender.
- Shred & Thicken
Remove beef and shred or slice.
Mix cornstarch with cold water and stir into the slow cooker.
Return beef and cook 15–20 minutes until gravy thickens. - Serve Manhattan-Style
Place thick toast on a plate, top with beef, ladle generously with gravy,
and serve alongside mashed potatoes.
Tips
- Add mushrooms for extra depth.
- For richer gravy, stir in 1 tablespoon butter at the end.
- Leftovers make incredible open-face sandwiches.
If you want this formatted as a restaurant menu recipe, pressure-cooker version, or scaled for a crowd, I’ve got you 👍🥩
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