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Slow Cooker Beef Manhattan

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A cozy, hands-off dinner featuring fork-tender roast beef, savory gravy, creamy mashed potatoes, and toasted bread, all cooked slowly in a slow cooker.

Ingredients

Scale
  • 2 pounds beef roast, chuck or bottom round, trimmed of excess fat (Sub: brisket for richer flavor)
  • 4 cups beef broth, low sodium preferred (Sub: 2 cups beef broth plus 2 cups water)
  • 4 medium potatoes, peeled and cubed (Sub: Yukon Gold for creamier mash, or cauliflower for low-carb)
  • 1 loaf of bread, sliced, preferably white or sourdough (Sub: gluten-free loaf)
  • 1 cup brown gravy, store-bought or homemade (Tip: mix 2 tbsp cornstarch with cold water to thicken pan juices if needed)
  • Salt and pepper to taste, about 1.5 tsp salt total for the pot
  • 1 onion, chopped (Sub: shallot for milder flavor)
  • 2 cloves garlic, minced (Sub: 1 tsp garlic powder if fresh is not available)

Instructions

  1. In a slow cooker, place the beef roast and season with salt, pepper, chopped onion, and minced garlic.
  2. Pour beef broth over the meat and cover. Cook on low for 8 hours or until the beef is fork-tender.
  3. About 30 minutes before serving, boil the cubed potatoes until tender, then mash with butter and cream.
  4. Toast the slices of bread.
  5. Once the beef is cooked, shred it and stir it back into the broth.
  6. To serve, layer mashed potatoes on the bottom of the plate, followed by toasted bread, and then spoon the shredded beef with gravy on top.

Notes

Allow meat to rest for 5 minutes before shredding to retain juices and improve gravy body.

Nutrition

Find it online: https://easyumrecipes.com/slow-cooker-beef-manhattan/