Slow Cooker Beef Manhattan Recipe

Slow Cooker Beef Manhattan served with mashed potatoes and gravy

Slow Cooker Beef Manhattan Recipe

This Slow Cooker Beef Manhattan Recipe is the ultimate comfort food hearty, savory, and effortlessly delicious! Tender shredded beef simmers all day in a rich brown gravy, then gets piled high on buttery Texas toast and served with creamy mashed potatoes. A classic diner-style meal made easy in your crockpot cozy, filling, and full of homestyle flavor!

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Dinner, Main Course

Cuisine American

Servings 6

Calories 420 kcal

Ingredients

3 pounds chuck roast –A marbled cut that stays juicy.
1 packet onion soup mix – adds deep flavor.
1 packet brown gravy mix – thickens and seasons the sauce.
2 cups beef broth – the base of your cooking liquid.
1 tablespoon Worcestershire sauce – for savory depth.
Salt and black pepper – to taste.
Mashed potatoes – for serving.
Thick white bread or Texas toast – the base for the sandwich.

Instructions

1. Prepare the beef

Trim extra fat from the roast. Season both sides with salt and pepper. You can sear it in a skillet for 3–4 minutes per side before adding it to the slow cooker. This step isn’t required but makes a richer flavor.

2. Load the slow cooker

Place the beef in the slow cooker. Sprinkle the onion soup mix and gravy mix over the top. Pour in the beef broth and Worcestershire sauce.

3. Cook

Cover and cook on low for 8 hours or high for 4 hours. The beef should be tender enough to pull apart with a fork.

4. Shred and mix

Take the beef out, shred it with two forks, then return it to the slow cooker. Stir everything so the meat absorbs the gravy.

5. Assemble your plate

To serve, place a slice of thick bread on a plate. Add a scoop of mashed potatoes on top. Spoon shredded beef over the potatoes. Pour a generous amount of gravy over everything.
You can garnish it with parsley, but it’s not needed. The dish stands on its own.

Video

Notes

📝 Notes

Use chuck roast or stew beef for tender, flavorful results.
Cook low and slow for 7–8 hours to allow the beef to shred easily.
Serve over mashed potatoes or thick bread for the classic presentation.
Use low-sodium beef broth to manage salt levels in the gravy.
Thicken the gravy with a cornstarch slurry during the last 30 minutes.
Add sautéed onions or mushrooms for extra richness.
Leftovers reheat well and make great open-faced sandwiches.
Store in the fridge for up to 4 days or freeze for up to 3 months.

🍽️ Nutrition Facts (Per Serving)

Keyword Slow Cooker Beef Manhattan Recipe