Slow Cooker Beef Manhattan (Printable Version)
Tender slow-cooked beef over creamy mashed potatoes with rich brown gravy on thick bread slices
# What You Need:
→ Beef
01 - 2 ½ lbs beef chuck roast
02 - 1 tsp kosher salt
03 - ½ tsp black pepper
→ Vegetables & Aromatics
04 - 1 large yellow onion, sliced
05 - 3 cloves garlic, minced
→ Cooking Liquids
06 - 2 cups low-sodium beef broth
07 - 2 tbsp Worcestershire sauce
→ Gravy
08 - 2 tbsp unsalted butter
09 - 2 tbsp all-purpose flour
10 - 1 cup reserved cooking liquid
→ Mashed Potatoes
11 - 2 lbs russet potatoes, peeled and cubed
12 - 4 tbsp unsalted butter
13 - ½ cup whole milk
14 - 1 tsp salt
15 - ¼ tsp black pepper
→ Bread
16 - 6 thick slices white sandwich bread or Texas toast
# How to Make It:
01 - Rub the beef chuck roast generously with kosher salt and black pepper, coating all sides evenly.
02 - Arrange the sliced onions and minced garlic in the bottom of the slow cooker, then place the seasoned beef roast on top.
03 - Pour the beef broth and Worcestershire sauce over the beef and vegetables.
04 - Cover and cook on low heat for 8 hours until the beef becomes very tender and shreds easily with a fork.
05 - Place cubed potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes until fork-tender, then drain thoroughly.
06 - Mash the drained potatoes with butter, milk, salt, and pepper until smooth and creamy, about 40 minutes before the beef finishes cooking.
07 - Remove the cooked beef from the slow cooker and shred using two forks. Strain and reserve 1 cup of the cooking liquid for making gravy.
08 - Melt butter in a saucepan over medium heat, then whisk in flour and cook for 1-2 minutes until lightly golden and fragrant.
09 - Gradually whisk the reserved cooking liquid into the roux, stirring constantly for 3-4 minutes until thickened and smooth.
10 - Place a slice of bread on each serving plate, top with mashed potatoes, then add a generous portion of shredded beef. Ladle hot gravy over the entire dish and serve immediately.
# Expert Tips:
01 -
- Slow cooker magic means minimal effort while your kitchen fills with impossible aromas all day long
- That moment when homemade gravy meets mashed potatoes is basically edible therapy
- Leftovers somehow taste even better when everything has had time to mingle overnight
02 -
- Resisting the urge to lift the lid during cooking is absolutely crucial—every peek adds thirty minutes
- The gravy thickens quickly off heat, so stop slightly thinner than your target consistency
- Mashed potatoes absorb liquid as they sit, so make them slightly looser than seems right initially
03 -
- A splash of red wine in the slow cooker adds restaurant-quality depth nobody can quite identify
- Use a fork to poke holes in the beef while it cooks so the seasoning penetrates deeper