Beef Manhattan Slow Cooker Recipe – Easy & Delicious

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There’s something undeniably comforting about a classic Beef Manhattan – tender, slow-cooked beef piled high over a bed of creamy mashed potatoes and topped with rich, savory gravy. 

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Perfect for busy weeknights or cozy Sunday dinners, this easy slow-cooker version brings all those nostalgic, classic comfort food flavors to your table with minimal effort.

• Prep time: 10 minutes
• Cook time: 8 hours
• Servings: 4 to 6
• Prep level: Beginner +

Ingredient Notes & Variations

• Olive oil: Used for searing the beef before slow cooking. You can substitute with vegetable oil or avocado oil if preferred.
• Chuck roast: The star of the dish. This cut becomes incredibly tender and flavorful when cooked low and slow. You can swap in a beef roast (bottom round or rump), but chuck gives the best results.
• Salt and black pepper: Simple but essential for building flavor. Season the meat generously before searing for the best taste.
• Gravy & seasoning mixes: Brown gravy mix, au jus mix, and onion soup mix work together to create a rich, savory flavor base with a hint of onion. Use low-sodium if preferred, adjust the onion soup mix to taste, or substitute with extra broth, Worcestershire sauce, or fresh onions.
• Beef broth: Keeps the beef moist and creates the base for the gravy. Use low-sodium broth if you’re watching your salt intake. You can also use beef stock.
• Red wine vinegar: Adds a slight tang that balances the richness of the entire dish. You can substitute with apple cider vinegar or red wine for a deeper flavor.
• Worcestershire sauce (optional): Adds a rich, savory depth that enhances the overall flavor. A little goes a long way.
• Cornstarch slurry: A mixture of cornstarch and water used at the end to thicken the gravy. You can adjust the amount depending on how thick you like your gravy. For a richer gravy, stir in a small pat of butter at the end.

Step-by-Step Instructions

Season the beef with salt and pepper, then sear it in olive oil over medium-high heat until brown on all sides. Transfer to the slow cooker. Add a splash of broth to the pan and scrape the bits off the bottom.

Pour the mixture over the roast; this adds extra flavor to the dish. Sprinkle in the gravy mix, au jus mix, and onion soup mix.

Pour in the red wine vinegar and beef broth. Cover and cook on low for 8-9 hours or high for 4-5 hours until tender.

Remove and shred the beef. Turn the slow cooker to high, stir in the Worcestershire sauce, and add a cornstarch slurry to thicken the gravy. Return the shredded beef to the slow cooker, stir to coat, and cook for 5-10 minutes until heated through.

Serve over bread, mashed potatoes, or both, and top with extra gravy.

See the recipe card below for complete measurements and details.

Laura Belle’s Tips

1. Choose the right cut – Chuck roast is ideal for slow cooking because it becomes tender and flavorful as it cooks low and slow.
2. Sear for extra flavor – Quickly browning the beef before adding it to the slow cooker adds a deeper, richer taste – totally worth the extra step!
3. Cook low and slow – For the most tender, fall-apart beef, cook on low rather than high whenever possible.
4. Use the cooking juices – Those flavorful drippings make the best gravy – don’t let them go to waste!
5. Toast the bread (optional) – Lightly toasted white bread or even garlic toast holds up better under the rich gravy.

What to Serve with Crock Pot Beef Manhattan

• Serving Beef Manhattan is all about that classic, comforting presentation. Start with two slices of white bread (toasted or garlic) as the base, then pile on a generous scoop of creamy mashed potatoes. Top it with a tall layer of the tender beef in gravy for that signature “stacked” look. Garnish with a little fresh chopped parsley.
• For a slightly updated version, you can skip the bread and serve the beef directly over mashed potatoes for a simpler bowl-style meal.
• This dish is rich and hearty, so lighter, fresher sides help balance the meal. A crisp green salad with vinaigrette adds a refreshing contrast, while simple steamed or roasted vegetables like green beans, broccoli, or carrots bring color and freshness.
• For classic pairings, buttered corn, sweet peas, or creamy cilantro lime pineapple coleslaw from The Kitchen Whisperer complement the savory flavors.

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Yield: 6 servings

Beef Manhattan Slow Cooker Recipe – Easy & Delicious

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Tender slow cooker beef served over mashed potatoes and bread, all smothered in rich, savory gravy. Classic comfort food made easy.

Prep Time 10 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 20 minutes

Ingredients

• 2 tablespoons olive oil
• Salt and ground black pepper
• 2.5 to 3-pound chuck roast
• 1 packet of brown gravy mix (lower sodium or regular)
• 1 packet of Au Jus sauce mix
• 1/2 packet of dry onion soup mix
• 1/4 cup red wine vinegar or red wine
• 2 cups beef broth/stock (lower sodium, no salt, or regular)
• 1 tablespoon corn starch and 2 tablespoons water (cornstarch slurry)
• 1 tablespoon Worcestershire sauce – optional

Instructions

1. Pat the chuck roast dry and season all sides generously with salt and pepper
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chuck roast for 3-4 minutes per side, until a deep golden-brown crust forms. This step adds rich, deep flavor.
3. Place the seared roast into the slow cooker.
4. Add a couple tablespoons of broth to the skillet, scrape the browned bits off the bottom, then pour the juices over the roast.
5. Sprinkle in the brown gravy mix, au jus seasoning mix, and half a packet of onion soup mix (adjust to taste).
6. Pour in the beef broth and red wine vinegar. Cover and cook on low for 8-9 hours or high for 4-5 hours, until the beef is fork-tender.
7. Remove the tender chuck roast from the crock pot and place it on a cutting board. Shred the beef using two forks. Remove and discard any large pieces of fat.
8. Turn the slow cooker on high. Stir in Worcestershire sauce (optional). In a small bowl, whisk together cornstarch and water to create a slurry, then slowly stir it into the liquid in the slow cooker. Let it cook for a few minutes until the gravy thickens.
9. Return the shredded beef to the slow cooker and stir to coat it in the thickened gravy. Let it cook for an additional 5-10 minutes so everything is hot and well combined.
10. Serve hot over a slice of bread, mashed potatoes, spooning extra gravy over the top.

Notes

Recipe Tips:

• Chuck roast is the ideal cut for slow cooking because it becomes tender and flavorful as it cooks low and slow.
• Quickly brown the beef before adding it to the slow cooker for a deeper, richer taste 
• For the most tender, fall-apart beef, cook on low rather than high whenever possible.
• Add the flavorful drippings for the best gravy.
• Lightly toasted white bread or even garlic bread holds up better under the rich gravy.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 173Total Fat: 12gSaturated Fat: 4gUnsaturated Fat: 8gCholesterol: 30mgSodium: 685mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 10g

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