Slow Cooker Beef Manhattan (Print View)

Comforting shredded beef with onions, served over bread and mashed potatoes with rich brown gravy.

# What You'll Need:

→ Beef

01 - 2 ½ lbs beef chuck roast
02 - 1 tsp kosher salt
03 - ½ tsp black pepper

→ Vegetables & Aromatics

04 - 1 large yellow onion, sliced
05 - 3 cloves garlic, minced

→ Cooking Liquids

06 - 2 cups low-sodium beef broth
07 - 2 tbsp Worcestershire sauce

→ Gravy

08 - 2 tbsp unsalted butter
09 - 2 tbsp all-purpose flour
10 - 1 cup reserved cooking liquid

→ Mashed Potatoes

11 - 2 lbs russet potatoes, peeled and cubed
12 - 4 tbsp unsalted butter
13 - ½ cup whole milk
14 - 1 tsp salt
15 - ¼ tsp black pepper

→ Bread

16 - 6 thick slices white sandwich bread or Texas toast

# Method:

01 - Rub the beef chuck roast thoroughly with kosher salt and black pepper on all sides to ensure even seasoning.
02 - Arrange the sliced onions and minced garlic in an even layer at the bottom of the slow cooker. Place the seasoned beef roast directly on top of the vegetables.
03 - Pour the beef broth and Worcestershire sauce evenly over the beef and vegetables.
04 - Cover and cook on low setting for 8 hours, or until the beef is fork-tender and easily shreds apart.
05 - About 40 minutes before beef finishes, place cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain thoroughly, then mash with butter, milk, salt, and pepper until smooth and creamy.
06 - Transfer the cooked beef from the slow cooker to a cutting board. Using two forks, shred the meat into bite-sized pieces. Strain the cooking liquid and reserve 1 cup for the gravy.
07 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly until lightly golden. Gradually whisk in the reserved cooking liquid, continuing to stir until the gravy thickens and becomes smooth, approximately 3-4 minutes.
08 - Place a slice of bread on each serving plate. Top with a generous mound of mashed potatoes, followed by a portion of shredded beef. Ladle hot gravy generously over the entire assembly.
09 - Serve immediately while hot, ensuring each portion has ample gravy coverage.

# Insider Tips:

01 -
  • The slow cooker does almost all the work while you go about your day
  • Everything comes together at once—beef, potatoes, gravy, bread—like a complete restaurant meal at home
  • Leftovers somehow taste even better the next day
02 -
  • Cutting the beef into smaller chunks before cooking reduces time but also reduces shredding quality—keep it whole
  • Warm the milk before adding to mashed potatoes for better absorption and smoother texture
  • The gravy will continue thickening as it stands off the heat, so stop slightly earlier than you think
03 -
  • Pat the beef dry with paper towels before seasoning for better browning potential
  • Let the slow cooker naturally release for 15 minutes before opening to retain moisture

Go Back