Slow Cooker Beef Manhattan

Why Make This Recipe

Slow Cooker Beef Manhattan is a tasty and comforting dish that’s perfect for busy days.

Using a slow cooker makes it easy to prepare, and you can let it cook while you take care of other things. The flavors blend wonderfully as the beef gets tender and juicy, making it a family favorite. Plus, who doesn’t love a warm sandwich smothered in rich gravy?

How to Make Slow Cooker Beef Manhattan

Ingredients

• 2 to 3 pounds beef roast
• 1 onion, sliced
• 2 cups beef broth
• 3 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 slices bread
• 2 cups brown gravy

3-Step Directions:

1. Assemble Ingredients: Place the beef roast in the slow cooker and top it with sliced onion. In a bowl, whisk together beef broth, Worcestershire sauce, garlic powder, salt, and pepper, then pour the mixture over the beef.
2. Cook: Cover and cook on low for 8 hours, until the beef is tender. Remove the beef and let it rest for a few minutes before shredding.
3. Finish & Serve: Toast the bread slices, layer them with shredded beef, and smother with brown gravy. Serve with mashed potatoes or roasted vegetables if desired.

How to Serve Slow Cooker Beef Manhattan

Serve the Slow Cooker Beef Manhattan hot, with the shredded beef and gravy piled high on toasted bread. You can also pair it with sides like mashed potatoes, roasted vegetables, or a simple salad. This creates a balanced meal that everyone will enjoy.

How to Store Slow Cooker Beef Manhattan

If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 3 to 4 days. For longer storage, you can freeze the shredded beef and gravy in freezer-safe bags or containers. Just make sure to label them with the date.

Tips to Make Slow Cooker Beef Manhattan

• Choose a good quality beef roast for the best flavor and tenderness.
• You can add vegetables like carrots or potatoes to the slow cooker for a complete meal.
• If you like a bit of spice, consider adding some red pepper flakes or hot sauce to the broth.

Variation

For a lighter option, you can use a leaner cut of beef, such as a sirloin. You can also swap out the brown gravy for a mushroom gravy for a different flavor.

FAQs

1. Can I use frozen beef roast?
Yes, you can use frozen beef roast, but it may take longer to cook. Ensure it reaches the proper temperature for safety.

2. Can I make this recipe in the oven?
Yes, you can braise the beef in a covered pot in the oven at 325°F for about 3 to 4 hours until tender.

3. What can I use if I don’t have Worcestershire sauce?
If you don’t have Worcestershire sauce, you can use soy sauce or a mixture of vinegar, soy sauce, and a little sugar as a substitute.

Slow Cooker Beef Manhattan

A comforting and easy slow-cooked beef dish served on toasted bread with rich gravy, perfect for busy days.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 to 3 pounds beef roast Choose a good quality for best flavor.
• 1 piece onion, sliced
• 2 cups beef broth
• 3 tablespoons Worcestershire sauce Can substitute with soy sauce if needed.
• 1 teaspoon garlic powder
• to taste Salt and pepper

For Serving

• 4 slices bread Toast before serving.
• 2 cups brown gravy Can substitute with mushroom gravy for variation.

Method

 

Preparation

1. Place the beef roast in the slow cooker and top it with sliced onion.
2. In a bowl, whisk together beef broth, Worcestershire sauce, garlic powder, salt, and pepper, then pour the mixture over the beef.

Cooking

1. Cover and cook on low for 8 hours, until the beef is tender.
2. Remove the beef and let it rest for a few minutes before shredding.

Serving

1. Toast the bread slices, layer them with shredded beef, and smother with brown gravy.
2. Serve with mashed potatoes or roasted vegetables if desired.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for about 3 to 4 days. For longer storage, freeze the shredded beef and gravy in freezer-safe bags or containers, labeling them with the date.