Slow Cooker Beef Manhattan
A hearty and flavorful dish featuring tender beef in a rich, savory gravy, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast, cut into 2-inch chunks
- 2 medium yellow onions, thinly sliced
- 2 cups low-sodium beef broth
- 4 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary (or ½ tsp dried)
- 2 tbsp cornstarch mixed with 2 tbsp cold water
Instructions
Preparation
- Slice the beef chuck roast into 2-inch chunks and mince the garlic.
- In a skillet, heat a small amount of oil and sauté the onions until golden brown. Add minced garlic and cook until fragrant.
- Transfer the sautéed onions and garlic to your slow cooker. Layer the beef chunks over the onions.
- Pour in the beef broth and add Worcestershire sauce, thyme, and rosemary.
Cooking
- Cover the slow cooker and set it to cook on low for 8 hours or high for 4 hours.
- Once the meat is tender, remove the beef from the slow cooker.
- Mix cornstarch with cold water and stir it into the liquid remaining in the slow cooker until thickened.
- Return the beef to the gravy and mix well. Serve hot over mashed potatoes or crusty bread.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, portion the beef and gravy into freezer-safe containers, and it can last for about 3 months. Reheat in the microwave or on the stovetop, adding a little broth to loosen up the gravy if necessary. For extra flavor, consider marinating the beef overnight in Worcestershire sauce and spices.