Description
Slow Cooker Beef Manhattan is a comforting American classic featuring tender shredded beef cooked low and slow with onion soup mix and beef broth, topped over mashed potatoes and thick sandwich bread with rich homemade gravy. Perfect for a hearty main course that’s easy to prepare and full of robust flavors.
Ingredients
Scale
Beef and Seasonings
- 2 pounds beef chuck roast
- 1 packet onion soup mix (1 oz)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
For Serving
- 8 slices thick sandwich bread
- 4 cups prepared mashed potatoes (store-bought or homemade)
Gravy Thickener
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Season the beef: Generously season the beef chuck roast with salt, black pepper, garlic powder, and onion powder ensuring the meat is well coated with the spices.
- Slow cook the beef: Place the beef into the slow cooker. Sprinkle the onion soup mix evenly over the top. Pour in the beef broth and Worcestershire sauce. Cover and cook on low heat for 8 hours until the beef is very tender and easily shredded.
- Shred the beef: Carefully remove the cooked beef from the slow cooker and shred it using two forks into bite-sized pieces.
- Prepare the gravy: In a small bowl, combine the cornstarch with water to create a slurry. Stir this mixture into the liquid remaining in the slow cooker and cook for a few minutes to thicken it into a rich gravy.
- Combine beef and gravy: Return the shredded beef to the slow cooker and mix thoroughly with the thickened gravy so the beef is well coated.
- Assemble and serve: Place a slice of sandwich bread on a plate. Add a generous scoop of mashed potatoes on the bread, then spoon the shredded beef and gravy over the mashed potatoes. Repeat this for each serving. Enjoy open-faced or add a second slice of bread underneath if preferred.
Notes
- You can use store-bought or homemade mashed potatoes according to your preference.
- This dish is traditionally served open-faced, but can also be served as a sandwich with a second slice of bread underneath the mashed potatoes for extra heartiness.
- To make this recipe gluten-free, use gluten-free bread and ensure the onion soup mix contains no gluten.
