This Beef Manhattan is a cinch to make in the slow cooker. After the tender beef and gravy cook up, simply serve over mashed potatoes and garlic bread. What a fun meal to serve!
I’ve been publishing slow cooker recipes for over 12 years, and I still get excited when I find something I haven’t tried yet. Beef Manhattan has a fancy name but is really easy to make, and I think it’s a comfort meal that is great for any night of the week. Here is my version of this elegant dish, and I hope you enjoy.
Key Ingredients
Beef: Chuck roast is my go-to. It’s marbled and gets shreddy tender in the crockpot.
Seasonings: To make a gravy, you will add brown gravy mix, onion soup mix and salt and pepper for more seasoning.
Red Wine Vinegar: Red wine vinegar is the secret ingredient for this! It adds tang and makes it different than other boring roast recipes.
Other Important Items: The cooked beef and sauce is put on garlic bread and mashed potatoes – use your favorite. (Frozen garlic bread slices are perfect for this!)
How to Make Beef Manhattan
- Sear the chuck roast for rich flavor.
- Let it slow cook in a savory gravy until it practically falls apart.
- Pile it high over garlic toast and mashed potatoes.
Tips & Variations
Sear: You can skip searing the beef for convenience, though it adds more flavor.
Vegetables: Try adding sliced onions or mushrooms to the slow cooker for extra flavor.
Different Cut: Beef brisket or rump roast can be used in place of the chuck roast.
Vinegar Swap: Instead of vinegar, try Worcestershire sauce – it adds great depth of flavor.
Other Ways to Serve Beef Manhattan
Want a different way to serve this decadent beef than mashed potatoes and garlic bread?? Here are some great options:
Buttered Noodles: This roast beef Manhattan is great over buttered egg noodles.
Steamed Rice: The rice is a great contrast to tender shredded beef.
Other Bread Ideas: Spoon the Beef Manhattan over biscuits or serve sandwich style on a hoagie roll with provolone cheese.
Other Sides: Add a green side such as steamed green beans or green salad.
Tips for when your slow cooker beef stays tough
If you check your beef at the end of the cooking time and it’s still tough, this means your roast needs more time. Replace the lid and continue cooking for an hour or two. Always keep the lid on while cooking in the slow cooker, for every time you open the lid, you lose heat and need to extend the cooking time.
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Pat the chuck roast dry with paper towels. Season all sides with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until browned.
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Place the roast in the bottom of the slow cooker.
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Sprinkle the brown gravy mix and onion soup mix over the roast, and pour in the red wine vinegar.
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Cover and cook on low for 8-10 hours, or on high for 5-6 hours, until the beef is very tender and shreds easily with a fork.
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Remove the roast from the slow cooker and shred it with two forks. Return the beef to the slow cooker, stir into the gravy, and let it sit on warm for 10-15 minutes to absorb the flavors.
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To serve, place mashed potatoes on a slice of garlic toast, spoon the shredded beef and gravy on top, and garnish with fresh parsley. Enjoy!
Nutritional values are just for the beef and gravy and do not include the bread or mashed potatoes.
Calories: 468kcal | Carbohydrates: 3g | Protein: 44g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 973mg | Potassium: 793mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 31IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 5mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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