There’s something heartwarming about the aroma of slow-cooked beef wafting through the house. It reminds me of family gatherings, where we would sit at the table, sharing stories and laughter. This Slow Cooker Beef Manhattan has a special place in my heart; it brings together comfort, warmth, and togetherness. I love how the tender beef and rich gravy create a satisfying meal that feels like a big hug on a plate. It’s a dish that you can enjoy any day of the week, perfect for both cozy nights in and casual family feasts. What makes this recipe special is how effortlessly it comes together in a slow cooker, allowing you to spend time with loved ones while the magic happens.
Why Make This Recipe
This recipe is perfect for anyone who loves comfort food without spending all day in the kitchen. The Slow Cooker Beef Manhattan is not only easy to make but also delivers a rich and hearty meal that satisfies the whole family. The slow cooking process makes the beef incredibly tender, and the flavors blend beautifully. Plus, it’s a great way to appreciate simple ingredients and make the most of your cooking time. You can set it and forget it, returning to a delicious meal after a busy day.
How to Make Slow Cooker Beef Manhattan
Ingredients
- 2 pounds beef chuck roast
- 1 cup beef broth
- 1 onion, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 4 cups mashed potatoes
- 4 slices of bread, toasted
- 2 cups brown gravy
Directions
- Season the beef chuck roast with salt and pepper.
- Place the roast in the slow cooker along with the sliced onion and minced garlic.
- Pour the beef broth over the ingredients.
- Cover and cook on low for 8 hours or until the beef is tender.
- Shred the beef with two forks and stir it back into the broth.
- Serve the shredded beef over a slice of toasted bread, topped with fluffy mashed potatoes and smothered in brown gravy.
How to Serve Slow Cooker Beef Manhattan
For serving, ladle a generous portion of shredded beef and gravy over a slice of toasted bread. Add a heaping spoonful of mashed potatoes on top, letting the rich gravy soak into the bread. You can serve it with extra gravy on the side for those who want a little more. Garnish with fresh herbs if desired for a pop of color.
How to Store Slow Cooker Beef Manhattan
If you have leftovers, let the beef cool completely. Store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. When ready to use, thaw in the refrigerator overnight and reheat in the microwave or on the stovetop until warmed through.
Tips to Make Slow Cooker Beef Manhattan
- For extra flavor, sear the beef chuck roast in a skillet before placing it in the slow cooker.
- Feel free to add vegetables like carrots or potatoes for a complete meal in one pot.
- If you prefer a thicker gravy, mix a bit of cornstarch with water and stir it in during the last hour of cooking.
Variation
You can switch up the bread by using hoagie rolls or crusty French bread. For a twist, consider adding sautéed mushrooms or peppers to the beef mixture.
FAQs
1. Can I use another cut of beef?
Yes, you can use other cuts like brisket or sirloin, but chuck roast is ideal for its tenderness and flavor.
2. What can I serve with this dish?
Some great sides include steamed vegetables, a green salad, or even coleslaw for a bit of crunch.
3. Is there a way to make this dish healthier?
You can use leaner cuts of beef and serve it over whole-grain bread or skip the bread and serve it over a bed of steamed veggies or cauliflower mash.
Slow Cooker Beef Manhattan
Ingredients
Main Ingredients
- 2 pounds beef chuck roast Ideal for its tenderness and flavor.
- 1 cup beef broth
- 1 large onion, sliced
- 2 cloves garlic, minced
- to taste Salt and pepper
For Serving
- 4 cups mashed potatoes Fluffy mashed potatoes.
- 4 slices bread, toasted You can use hoagie rolls or crusty French bread as a variation.
- 2 cups brown gravy Extra gravy can be served on the side.
Method
Preparation
- Season the beef chuck roast with salt and pepper.
- Place the roast in the slow cooker along with the sliced onion and minced garlic.
- Pour the beef broth over the ingredients.
- Cover and cook on low for 8 hours or until the beef is tender.
Serving
- Shred the beef with two forks and stir it back into the broth.
- Serve the shredded beef over a slice of toasted bread, topped with fluffy mashed potatoes and smothered in brown gravy.
- Garnish with fresh herbs if desired for a pop of color.