Slow Cooker Beef Manhattan
Slow cooked chuck roast shredded in homemade gravy and served open-faced over toast and mashed potatoes, a classic Midwest comfort meal.
Ingredients
Main Ingredients
- 3 pounds boneless beef chuck roast
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 tablespoons cornstarch Mixed with 3 tablespoons cold water.
- 4 cups mashed potatoes Homemade or prepared.
- 6 slices thick-cut Texas toast or garlic bread, toasted
- chopped fresh parsley For garnish.
Instructions
Cooking
- Pat the roast dry and rub with the salt, pepper, and paprika. Sear in the hot oil 3 to 4 minutes per side.
- Put the onion and garlic in a 6-quart slow cooker, set the roast on top, and pour around it the broth whisked with Worcestershire and thyme.
- Cover and cook on LOW 8 hours (or HIGH 4 to 5 hours) until the beef shreds easily.
- Shred the beef and discard large pieces of fat.
- Turn the slow cooker to HIGH, stir in the cornstarch slurry, and cook uncovered 10 to 15 minutes until thickened into gravy. Return the beef and stir to coat.
- For each serving, top a slice of toast with mashed potatoes, beef, and gravy, and garnish with parsley.
Notes
Refrigerate leftovers within 2 hours and use within 3 to 4 days. Nutrition is an estimate per serving including toast and mashed potatoes.