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Slow Cooker Beef Manhattan: Comfort Food That Practically Cooks Itself


  • Author: Nova
  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings

Description

Slow Cooker Beef Manhattan—tender chuck roast piled on toasted bread with creamy mashed potatoes and smothered in rich brown gravy. Classic diner comfort made easy in your crockpot, perfect for busy weeknights or feeding a crowd.


Ingredients

Beef chuck roast — 3.5 pounds, well-marbled for tenderness

Kosher salt — 1 teaspoon, to season the roast

Black pepper — 1 teaspoon, to season the roast

Olive oil — 2 tablespoons, for searing

Yellow onion — 1 large (about 2 cups), sliced thin for sweetness

Garlic — 4 cloves, minced for depth

Low-sodium beef broth — 2 cups, cooking liquid and gravy base

Worcestershire sauce — 2 tablespoons, savory tang

Dry red wine (optional) — 1/2 cup, added richness

Cornstarch — 3 tablespoons, thickens gravy

Cold water — 3 tablespoons, to make slurry

Russet potatoes — 3 pounds, peeled and cubed for mash

Unsalted butter — 4 tablespoons, for creamy potatoes

Milk (or half-and-half) — 1/2 cup, warmed for mash

Kosher salt (for potatoes) — 1 teaspoon, to taste

Thick-cut sandwich bread or Texas toast — 8 slices, toasted for serving

Fresh parsley (optional) — 2 tablespoons, chopped for garnish


Instructions

1. Pat the 3.5 lb chuck roast dry. Season all over with 1 tsp kosher salt and 1 tsp black pepper.

2. Heat 2 Tbsp olive oil in a large skillet over medium-high. Sear roast 3–4 minutes per side until deeply browned.

3. Add sliced onion and minced garlic to a 6‑quart slow cooker. Place seared roast on top.

4. Pour in 2 cups beef broth, 2 Tbsp Worcestershire, and (optional) 1/2 cup red wine.

5. Cover and cook on LOW for 8–9 hours (or HIGH 4–5) until the beef shreds easily with forks.

6. About 30 minutes before serving, transfer roast to a board and shred into large chunks; tent with foil.

7. Whisk 3 Tbsp cornstarch with 3 Tbsp cold water. Stir slurry into the slow cooker juices. Cover and cook on HIGH 10–15 minutes until thick and glossy. Season gravy to taste.

8. Make mashed potatoes: Boil 3 lb russets in salted water until tender (15–20 minutes). Drain well. Mash with 4 Tbsp butter and 1/2 cup warm milk; season with 1 tsp salt (or to taste).

9. Toast 8 slices thick-cut bread. For each serving, place toast on a plate, add a generous scoop of mashed potatoes, pile on shredded beef, and ladle hot gravy over the top.

10. Garnish with chopped parsley if using. Serve hot and enjoy that cozy, diner-style goodness.

Notes

Yield & portions: Makes about 8 hearty servings.

Beef swaps: Bottom round or brisket work, but chuck gives the most succulent shred.

Gravy tweak: For extra savoriness, add 1 teaspoon Dijon or a dash of soy sauce to the gravy.

Make-ahead: Cook the beef up to 3 days ahead; reheat in gravy with a splash of broth.

Gluten-friendly option: Serve over mashed potatoes or cauliflower mash and skip the toast; use gluten-free Worcestershire if needed.

Storage: Refrigerate leftovers up to 4 days or freeze (meat + gravy) up to 3 months.

Large family tip: Double the potatoes and toast for 10–12 plates without needing more meat.

  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1 open-faced sandwich with mashed potatoes and gravy
  • Calories: 680
  • Sugar: 5 g
  • Sodium: 980 mg
  • Fat: 28 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 60 g
  • Fiber: 3 g
  • Protein: 45 g
  • Cholesterol: 135 mg

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