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–+ servings
Sarah

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.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 open-face sandwiches
Course: Dinner
Cuisine: American Comfort
Calories: 520
Ingredients Equipment Method Nutrition Notes

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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