Weeknight comfort that feeds a crowd in 6–8 hours
Tender crock-pot roast beef piled on Texas toast with creamy mashed potatoes and rich brown gravy.
Why you’ll love it
- Built to rank for slow cooker roast beef searches: crockpot roast beef, beef roast in crock pot, slow cooker favorites.
- Classic “Beef Manhattan” hot-shot plating without fuss; perfect for what to cook for supper.
- Family-size portions that stretch easily for dinners that feed a lot of people.
- Simple pantry gravy from the drippings; silky, not salty.
- Hands-off cook with optional sear for extra flavor.
Ingredients (notes only)
Beef & Seasoning
- Chuck roast or similar marbling for shreddable slices; salt, pepper, garlic and onion powder, thyme.
- Neutral oil for optional sear.
Aromatics & Liquid
- Sliced yellow onion; beef broth + Worcestershire; tomato paste to enrich; bay leaves.
- Optional carrots if you want veggies in the pot.
Gravy
- Cornstarch slurry to thicken until glossy.
To Serve
- Texas toast or thick white bread; mashed potatoes (butter + milk).
Full amounts in the recipe card below.
Step-by-step
- Season roast Pat dry. Rub with salt, pepper, garlic powder, onion powder, and thyme.
- Optional sear Brown the roast in 1 tbsp oil, 2–3 minutes per side. Transfer to slow cooker.
- Layer & pour Add sliced onions (and carrots if using). Stir broth, Worcestershire, tomato paste; pour around the roast. Tuck in bay leaves.
- Cook Low 8 hours or High 5–6 hours until fork-tender; internal temp at least 145°F, ideally 195–205°F for shredding.
- Rest & slice/shred Remove roast. Tent 10 minutes, then slice across the grain or shred.
- Make gravy Whisk cornstarch with cold water. Stir into hot juices; cook on High 10–15 minutes until thick and glossy. Season to taste.
- Build plates Texas toast + scoop of mashed potatoes + beef + ladle of gravy. Serve hot.
Pro tips
- Chuck roast = best texture; round works but is leaner, so avoid overcooking.
- Keep gravy silky: add slurry slowly to simmering juices; stop when it coats a spoon.
- Salt at the end after reducing; broth brands vary.
- For tidy slices, cook to 190°F and slice thick; for pull-apart, go to 200–205°F.
Variations
- Mushroom Onion Add 8 oz sliced mushrooms in step 3.
- Garlic-Herb Swap thyme for Italian seasoning; add 4 extra cloves garlic.
- Open-Face Melt Top beef with provolone, broil 1–2 minutes until bubbly.
- Veg-Forward Load the pot with carrots and celery for a stew-style roast.
How to serve
- Classic hot-shot stack as written.
- On buttered egg noodles.
- As sliders for game day with extra gravy for dipping.
Make ahead & storage
- Make ahead: Cook, chill beef in juices up to 3 days.
- Fridge: 4 days, airtight.
- Freeze: Up to 3 months; thaw overnight.
- Reheat: Simmer gently in gravy until piping hot.
FAQs
What cut works best?
Chuck roast has the right fat and collagen for tender, shreddable meat.
Can I skip searing?
Yes. Searing adds depth, but the slow cooker alone still delivers rich flavor.
How thick should the gravy be?
Coat-a-spoon thick. Start with the listed slurry; add more if you prefer thicker.
Is this gluten-free?
Yes if you use GF Worcestershire and serve on GF toast; cornstarch is GF.
Simple Nutrition (estimate per serving, 8 servings)
| Calories | Protein | Carbs | Fat | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 520 | 36 g | 38 g | 22 g | 3 g | 5 g | 820 mg |
Slow Cooker Beef Manhattan (Hot Shot Sandwiches)
Tender crock-pot roast beef served open-faced on Texas toast with mashed potatoes and brown gravy. Classic weeknight comfort food that feeds a crowd with minimal effort.
Ingredients
- 3 to 3.5 lb beef chuck roast
- 2 tsp kosher salt
- 1 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tbsp neutral oil (optional for searing)
- 1 large yellow onion, thinly sliced
- 2 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 2 bay leaves
- 3 medium carrots, cut in chunks (optional)
- 3 tbsp cornstarch
- 3 tbsp cold water (for slurry)
- 3 lb russet potatoes, peeled and cubed
- 4 tbsp unsalted butter
- 1/2 to 3/4 cup warm milk
- 1 tsp kosher salt (for potatoes)
- 1/2 tsp black pepper (for potatoes)
- 8 slices Texas toast or thick white bread, buttered and toasted
Equipment
- 5–7 qt slow cooker
- skillet (optional for searing)
- saucepan (for potatoes)
- cutting board
- chef’s knife
Method
- Season roast with salt, pepper, garlic powder, onion powder, and thyme.
- (Optional) Heat oil in a skillet and sear roast 2–3 minutes per side.
- Add onion (and carrots if using) to slow cooker. Place roast on top. Whisk broth, Worcestershire, and tomato paste; pour around meat. Add bay leaves.
- Cook on Low 8 hours or High 5–6 hours until fork-tender; internal temp 195–205°F for shredding.
- Transfer roast to board; rest 10 minutes, then slice or shred.
- Strain cooking juices back into cooker. Stir slurry into hot juices and cook on High 10–15 minutes until gravy is glossy.
- Boil potatoes until tender, drain, and mash with butter, warm milk, salt, and pepper.
- Toast bread, top with mashed potatoes and beef, then ladle on gravy.
Nutrition
Calories: 520kcalCarbohydrates: 38gProtein: 36gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 9gCholesterol: 140mgSodium: 820mgPotassium: 1180mgFiber: 3gSugar: 5gVitamin A: 3700IUVitamin C: 18mgCalcium: 90mgIron: 4mg
Notes
Make it GF: use gluten-free Worcestershire and GF toast. Keep it classic: omit carrots for traditional plating. Doneness: cook beef to 195–205°F for fork-tender shredding. Oven braise: cook in Dutch oven 3–3½ hours at 325°F. Instant Pot: Pressure cook 60 minutes, natural release 15, thicken on Sauté.
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