Slow Cooker Beef Manhattan

Course: Entree / Slow Cooker

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 10 15

Servings:

Calories: 427kcal

Author: Kris Longwell

This hearty diner classic features tender, melt-in-your-mouth chuck roast and a rich, from-scratch gravy served over thick bread and creamy mashed potatoes. It’s the ultimate "meat and potatoes" comfort meal made easy in the slow cooker without any processed packets.

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Equipment

6-quart slow-cooker

Ingredients

3½ lb chuck roast
salt and pepper for seasoning roast
2 tablespoon olive oil
1 large onion halved and sliced
4 cloves garlic minced
2 cups beef stock or broth
2 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 sprigs rosemary fresh
3 sprigs thyme fresh
1½ teaspoon Kosher salt
1 teaspoon black pepper
¼ cup cornstarch mixed with 4 tablespoon of cold water to make a slurry.
white bread thick slices
mashed potatoes
2 tablespoon Italian parsley fresh chopped, for garnish (optional)

Instructions

Liberally season the roast all over with salt and pepper. Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the roast and sear on each side for about 5 minutes per side, until browned all over. Remove the roast from the pan and place it in your slow cooker.
3½ lb chuck roast, salt and pepper, 2 tablespoon olive oil
Add the onion to the pan and sauté until softened, about 4 minutes. Stir in the garlic and sauté for another 30 seconds. Add a splash of the beef broth and use a spatula to scrape up any stuck-on bits in the pan. Pour over the top of the roast in your slow cooker.
1 large onion, 4 cloves garlic, 2 cups beef stock
Add the rest of the beef stock (or broth), Worcestershire sauce, and balsamic vinegar. Tie the herbs together with a string and nestle them into the liquid, placing them next to the roast. Add the salt (1½ tsp) and pepper (1 tsp).
2 tablespoon Worcestershire sauce, 1 tablespoon balsamic vinegar, 2 sprigs rosemary, 3 sprigs thyme, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
Cover and cook on LOW for 8 to 10 hours, or until the meat is very tender. It should be "fork tender," but not so much that it completely shreds into strands.
Use a couple of large spatulas to remove the roast from the slow cooker. It will probably fall apart somewhat because it is so tender. This is good!
Carefully strain the liquid into a saucepan, pressing down on the solids to release all the delicious juices. Make the cornstarch slurry in a small bowl (¼ cup cornstarch mixed with ¼ cup cold water). Whisk in the slurry a little at a time, stirring and whisking constantly. Stir until the desired thickness is reached (usually 2 to 3 minutes).
¼ cup cornstarch
Place sliced bread on each guest's plate. Top with mashed potatoes, a generous portion of chunks of beef, and then topped with a generous pouring of gravy. Garnish with chopped parsley, if desired.
white bread, mashed potatoes, 2 tablespoon Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

The "No-Packet" Secret: Since this recipe avoids processed seasoning packets, searing the beef is critical. That deep brown crust on the roast is what provides the rich color and "umami" depth for your homemade gravy.
Straining for Quality: For a truly silky gravy, pour the cooking liquid through a fine-mesh strainer into your saucepan or back into the slow cooker. This removes the bits of onion, garlic, and herbs, leaving you with a smooth, glossy finish.
Thickening Preference: While you can thicken the gravy in the slow cooker on High, using a saucepan on the stove is much faster and allows you to better control the thickness. If the gravy gets too thick, simply whisk in a splash of extra beef stock.
Make-Ahead & Storage: The flavors in the beef and gravy actually improve overnight! Store leftovers in an airtight container in the refrigerator for up to 4 days. The beef and gravy also freeze beautifully for up to 3 months (store without the bread or potatoes).

Nutrition