The Ultimate Slow Cooker Beef Manhattan: A Comfort Food Classic
This Slow Cooker Beef Manhattan is the definition of comfort food — tender chunks of beef and vegetables simmered in a savory gravy, served open-faced over toasted bread. A hearty, stick-to-your-ribs meal that the whole family will love.
Equipment
- Slow cooker 6-quart recommended
- Large skillet for searing beef and deglazing
- Wooden spoon to scrape up browned bits
- Knife and cutting board
- toaster for bread slices
Ingredients
- 2 lbs beef chuck roast, trimmed and cut into 2-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 cups baby carrots
- 4 large potatoes, peeled and cut into chunks
- 1 tsp dried thyme
- 1 tsp dried rosemary
- salt and black pepper, to taste
- 4-6 slices thick-cut bread (Texas toast or sourdough), for serving
- fresh parsley, chopped, for garnish
Instructions
- Season beef chunks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear beef on all sides until browned. Transfer to slow cooker.
- In the same skillet, sauté onion for 3-4 minutes until softened. Add garlic and cook 1 more minute. Deglaze pan with beef broth and Worcestershire, scraping up browned bits. Stir in thyme, rosemary, salt, and pepper.
- Pour broth mixture into slow cooker over beef. Add carrots and potatoes. Stir gently to combine.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is fall-apart tender and vegetables are soft.
- Toast slices of bread. Serve beef, vegetables, and gravy over the toasted bread. Garnish with parsley and enjoy.
Notes
For a thicker gravy, stir in a cornstarch slurry (2 tbsp cornstarch + 3 tbsp cold water) during the last 30 minutes of cooking. This dish can also be served over egg noodles instead of bread for a classic Beef and Noodles variation.