Slow Cooker Beef Manhattan

Ingredients for Slow Cooker Beef Manhattan

I always start with quality beef for this recipe because it truly makes a difference in the final texture. Chuck roast is my go-to choice since it has just enough marbling to stay juicy during the long cooking process, though round roast works if you prefer leaner meat. Here’s everything you’ll need to create this comforting classic:

• 2 pounds beef roast (chuck or round, trimmed of excess fat)
• 1 medium onion (sliced thin) – I recommend yellow onions for their sweet, mellow flavor
• 2 cups beef broth (low-sodium preferred)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce – my preference is low-sodium to control saltiness
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon black pepper (freshly ground if possible)
• 1/2 teaspoon salt – in my experience, you can adjust this after tasting the gravy
• 2 tablespoons cornstarch + 2 tablespoons cold water (for thickening)
• 6 slices bread (Texas toast or thick white bread) – I usually toast these just before serving
• 4 cups mashed potatoes (homemade or quality prepared) – keep warm for serving

Step-by-Step Instructions

I recommend setting up your slow cooker in the morning so you can come home to tender beef ready to shred. The aroma that greets you after a long day is absolutely worth it, filling your kitchen with savory, herb-infused steam.

Step 1: Layer the sliced onions across the bottom of your slow cooker to create a flavorful base that prevents the beef from sticking. Place the beef roast directly on top of the onions, positioning it in the center for even cooking.

Step 2: Pour the beef broth, Worcestershire sauce, and soy sauce over the meat, then sprinkle the garlic powder, onion powder, thyme, black pepper, and salt evenly across the surface. Cover with the lid and set to LOW for 8 hours or HIGH for 4-5 hours. The beef is ready when it pulls apart easily with a fork and has a deep brown color throughout.

Step 3: Remove the tender beef to a cutting board and let it rest for 5 minutes (this makes shredding easier and safer). Using two forks, shred the meat by pulling it apart along its natural grain. Strain the cooking liquid through a fine-mesh strainer to remove the onions, then return the broth to the slow cooker.

Step 4: Create a slurry by whisking together the cornstarch and cold water until completely smooth with no lumps. Stir this mixture into the hot broth and let it cook on HIGH for 10-15 minutes, stirring occasionally until the gravy thickens enough to coat the back of a spoon. If it gets too thick, add a splash of broth; if too thin, simmer a few minutes longer.

Step 5: While the gravy thickens, toast your bread slices until golden and slightly crisp. To assemble each serving, place one slice of toast on a plate, spread about 2/3 cup of warm mashed potatoes over it, top with a generous portion of shredded beef (about 1/6 of the total), and ladle plenty of hot gravy over everything until it cascades down the sides. Serve immediately while steaming hot.

Perfect Pairings for Beef Manhattan

This hearty dish pairs beautifully with lighter sides that balance its richness and add nutritional variety to your meal.

Steamed Green Beans: Crisp-tender green beans with a touch of butter provide a fresh, bright contrast to the rich gravy and creamy potatoes, plus they add essential vitamins and fiber to round out the meal. For an elevated version, try our garlic butter preparation method.

Classic Coleslaw: A tangy, crunchy cabbage slaw cuts through the richness of the beef and gravy with its acidic dressing, offering textural variety and refreshing crispness that cleanses the palate between bites.

Roasted Carrots: Sweet, caramelized carrots bring natural sweetness and vibrant color to the plate while their tender-firm texture complements the soft components of the Manhattan beautifully.

Garden Salad: A simple mixed greens salad with cucumber, tomatoes, and light vinaigrette adds freshness and helps balance the hearty comfort food nature of this open-faced sandwich dinner.

Loaded Baked Potato Soup: For an extra-indulgent meal, pair with our creamy loaded baked potato soup on the side to create the ultimate comfort food feast that celebrates potato-based sides in multiple forms.

Make-Ahead and Storage Tips

Store leftover beef, gravy, and mashed potatoes separately in airtight containers in the refrigerator for 3-4 days maximum. This prevents the bread from getting soggy and keeps each component fresh for optimal reheating. Similar to our creamy meatballs with mashed potatoes, proper storage makes all the difference.

When ready to serve again, reheat the beef and gravy together in a saucepan over medium heat until bubbling, stirring occasionally to prevent scorching. Warm the mashed potatoes separately in the microwave or on the stovetop with a splash of milk to restore their creamy texture. Toast fresh bread just before assembling for the best results.

This recipe doubles easily for meal prep or larger gatherings. I recommend using a 6-quart slow cooker for double batches, and the leftovers actually taste even better the next day as the flavors continue to meld together beautifully.

FAQs

Slow Cooker Beef Manhattan

Fork-tender beef slow-cooked in savory broth, served over toast and mashed potatoes, then smothered with rich brown gravy for the ultimate comfort dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs 15 minutes mins

Total Time 8 hours hrs 30 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Midwest

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds beef roast chuck or round, trimmed of excess fat
• 1 medium onion sliced thin
• 2 cups beef broth low-sodium preferred
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce low-sodium preferred
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon black pepper freshly ground preferred
• 1/2 teaspoon salt adjust to taste
• 2 tablespoons cornstarch for thickening
• 2 tablespoons cold water for slurry
• 6 slices bread Texas toast or thick white bread
• 4 cups mashed potatoes homemade or prepared, keep warm

Equipment

• Slow cooker
• Two forks for shredding
• Fine-mesh strainer
• Small bowl for slurry
• Whisk
• Cutting board

Method

 

1. Layer the sliced onions across the bottom of your slow cooker to create a flavorful base. Place the beef roast directly on top of the onions, positioning it in the center for even cooking.
2. Pour the beef broth, Worcestershire sauce, and soy sauce over the meat. Sprinkle the garlic powder, onion powder, thyme, black pepper, and salt evenly across the surface. Cover with the lid and set to LOW for 8 hours or HIGH for 4-5 hours, until the beef pulls apart easily with a fork.
3. Remove the tender beef to a cutting board and let it rest for 5 minutes. Using two forks, shred the meat by pulling it apart along its natural grain. Strain the cooking liquid through a fine-mesh strainer to remove the onions, then return the broth to the slow cooker.
4. Create a slurry by whisking together the cornstarch and cold water until completely smooth with no lumps. Stir this mixture into the hot broth and let it cook on HIGH for 10-15 minutes, stirring occasionally until the gravy thickens enough to coat the back of a spoon.
5. While the gravy thickens, toast your bread slices until golden and slightly crisp. To assemble each serving, place one slice of toast on a plate, spread about 2/3 cup of warm mashed potatoes over it, top with a generous portion of shredded beef (about 1/6 of the total), and ladle plenty of hot gravy over everything. Serve immediately.

Notes

Store beef, gravy, and mashed potatoes separately in airtight containers for 3-4 days. Reheat beef and gravy together; warm potatoes separately with a splash of milk. Recipe doubles easily for larger gatherings using a 6-quart slow cooker. If gravy is too thick, add broth; if too thin, simmer longer.