Slow Cooker Beef Manhattan

by

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

  1. 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.
  2. Slow Cook
    Place sliced onions and garlic in the slow cooker.
    Add beef, Worcestershire sauce, and beef broth.
  3. Cook
    Cover and cook:
    • Low: 8–10 hours
    • High: 4–5 hours
      Until beef is fork-tender.
  4. 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.
  5. 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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