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Best Slow Cooker Beef Manhattan

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A tender, hearty beef dish simmered to perfection in a slow cooker, enjoying comforting flavors and aromas.

Ingredients

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  • 3–4 pounds Chuck Roast
  • 3–4 cups Beef Broth (low-sodium preferred)
  • 2 tablespoons Worcestershire Sauce
  • 1–2 tablespoons low-sodium Soy Sauce
  • 1 tablespoon Red Wine Vinegar (or unsweetened cranberry juice)
  • 1 large Yellow Onion (roughly chopped)
  • Several cloves of Garlic (minced)
  • 1 Bay Leaf
  • 1 teaspoon Dried Thyme
  • Coarse Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • Optional: pinch of Smoked Paprika
  • Optional: dash of Onion Powder
  • 2 tablespoons Cornstarch (for slurry)
  • 2 tablespoons Cold Water (for slurry)
  • White Bread or Texas Toast (for serving)
  • Creamy Mashed Potatoes (optional, but highly recommended)

Instructions

  1. Prepare the Beef: Unwrap the chuck roast and pat it dry with paper towels. Trim excess fat and season generously with salt and black pepper.
  2. Sear the Beef (Optional but Recommended): Heat a skillet over medium-high heat with oil. Sear the beef for 3-4 minutes per side until browned, then transfer it to the slow cooker.
  3. Add Aromatics and Liquids: Add the chopped onion and minced garlic to the slow cooker. Pour in beef broth, Worcestershire sauce, soy sauce, and any non-alcoholic alternatives. Add the bay leaf and thyme, ensuring the liquid covers the beef.
  4. Slow Cook: Cover and cook on LOW for 7-9 hours or HIGH for 4-5 hours until the beef is tender and easily shreds with a fork.
  5. Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it using two forks. Skim any excess fat from the cooking liquid.
  6. Make the Gravy: Whisk cornstarch with cold water to create a slurry. Add this to the cooking liquid and simmer until thickened, adjusting seasonings as needed.
  7. Combine and Serve: Return the shredded beef to the gravy, warm it through, and serve over toasted bread with optional creamy mashed potatoes on the side.

Notes

For a thicker gravy, let the cooking liquid reduce longer before adding the cornstarch slurry. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/slow-cooker-beef-manhattan-recipe/

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