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–+ servings
Slow Cooker Beef Manhattan

Slow Cooker Beef Manhattan: Ultimate Comfort in Every Bite

This Slow Cooker Beef Manhattan recipe delivers ultimate comfort with tender beef, rich gravy, and creamy mashed potatoes—perfect for busy lives.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds beef chuck roast can substitute with brisket or round roast
  • 2 tablespoons Worcestershire sauce can substitute with soy sauce
For the Gravy
  • 4 cups beef broth can use vegetable broth for a lighter version
  • 1 packet brown gravy mix choose gluten-free option if needed
  • 2 tablespoons cornstarch optional, mix with water to thicken
For the Vegetables
  • 1 large onion yellow or white works best
  • 1 teaspoon garlic powder can use fresh minced garlic as substitute
For Serving
  • 4 cups prepared mashed potatoes instant mashed can be used for quicker prep
  • to taste salt
  • to taste black pepper

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Generously season the beef chuck roast with salt, black pepper, and garlic powder, and allow to marinate for 15 minutes.
  2. Layer sliced onions at the bottom of the slow cooker, then place the seasoned beef on top. Set slow cooker to low heat.
  3. In a bowl, combine beef broth, brown gravy mix, and Worcestershire sauce, then pour over the beef.
  4. Cover and cook on low for about 8 hours until beef is fork-tender.
  5. Remove the beef, thicken gravy if desired with a cornstarch slurry, and return shredded beef to the gravy.
  6. Serve shredded beef over prepared mashed potatoes with extra gravy.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 2gVitamin C: 2mgCalcium: 5mgIron: 15mg

Notes

Leftovers improve in flavor overnight; store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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