Slow Cooker Beef Manhattan
A comforting dish that blends hearty flavors with the ease of a slow cooker, featuring tender beef, creamy mashed potatoes, and rich gravy.
Ingredients
For the beef mixture
- 2 pounds beef chuck roast Choose well-marbled for enhanced flavor
- 4 cups beef broth
- 1 large onion, chopped Pre-chopped can be used for convenience
- 4 cloves garlic, minced
- 1 tablespoon Worcestershire sauce Essential for depth of flavor
- to taste Salt and pepper
For the mashed potatoes
- 4 large potatoes, peeled and cubed
- to taste Butter, milk, salt, and pepper For mashing the potatoes
For serving
- 8 slices bread (toasted) Use your favorite bread
- 2 cups brown gravy Can substitute with mushroom or garlic gravy for variety
Instructions
Preparation and Cooking
- Place the beef chuck roast in the slow cooker.
- Add the chopped onion, minced garlic, Worcestershire sauce, salt, and pepper, stirring to combine.
- Pour the beef broth over the top, ensuring the meat is well-covered.
- Cover the slow cooker and cook on low for 6-8 hours until the beef is fork-tender.
Mashed Potatoes
- About 30 minutes before serving, boil the cubed potatoes in salted water until tender, then drain.
- Mash the potatoes with butter, milk, salt, and pepper until creamy.
Serving
- Once the beef is done, shred it and mix it with the cooking liquid.
- For serving, place a slice of toasted bread on your plate, top with mashed potatoes, then add shredded beef, finishing with brown gravy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the beef and gravy separately from mashed potatoes.