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Slow Cooker Beef Manhattan, a comforting dish of tender beef simmered in gravy and served over bread, is shown in this featured image.

Slow Cooker Beef Manhattan

This Slow Cooker Beef Manhattan recipe delivers tender beef, rich gravy, and creamy mashed potatoes with minimal effort. Searing the beef and using a cornstarch slurry are key to achieving restaurant-quality results at home.
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Prep Time 25 minutes
Cook Time 9 hours
Total Time 9 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb chuck roast, trimmed of excess fat
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 cup dry red wine such as Cabernet Sauvignon or Merlot
  • 4 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp cornstarch
  • 1/4 cup cold water
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1/2 cup milk
  • 1/4 cup butter
  • White pepper to taste
  • Fresh parsley, for garnish optional

Equipment

  • Slow cooker
  • large skillet
  • large pot
  • Potato masher
  • measuring cups and spoons
  • cutting board
  • knife
  • whisk
  • small bowl
  • serving spoon

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper.
  2. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef from the skillet and set aside.
  3. Add the onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add the garlic and tomato paste and cook for another minute until fragrant.
  4. Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 2-3 minutes.
  5. Transfer the vegetables and wine mixture to the slow cooker. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Place the seared beef on top of the vegetables.
  6. Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until the beef is very tender and easily shreds with a fork.
  7. While the beef is cooking, prepare the mashed potatoes. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
  8. Drain the potatoes and return them to the pot. Add the milk and butter and mash until smooth and creamy. Season with salt and white pepper to taste.
  9. Once the beef is cooked, remove it from the slow cooker and shred it with two forks. Skim off any excess fat from the surface of the cooking liquid.
  10. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker and stir well.
  11. Cover and cook on high for 15-20 minutes, or until the gravy has thickened to your desired consistency.
  12. Serve the shredded beef and gravy over a bed of mashed potatoes. Garnish with fresh parsley, if desired.

Notes

For best results, don't skip searing the beef. This adds depth of flavor. Cooking times may vary depending on your slow cooker. Store leftovers in the refrigerator for up to 3 days. Reheat gently before serving. You can use other cuts of beef, but chuck roast is recommended for its tenderness.