Slow Cooker Beef Manhattan

Author: Emily

Published: 26 June 2025

Updated: 7 January 2026

I love a good cozy dinner that feels like a hug. This Slow Cooker Beef Manhattan does that. It takes simple ingredients and turns them into comfort. You can set it and forget it. The house will smell amazing. If you enjoy slow braises, you might also like the flavors in my slow-cooked beef stew for another weeknight favorite.

why make this recipe

This dish is pure comfort. It layers tender shredded beef, toasted bread, creamy mashed potatoes, and warm brown gravy. It feeds a crowd. It also makes wonderful leftovers. The slow cooker does the heavy lifting. You get juicy, fork-tender beef with almost no fuss. It’s a great weekend recipe or a cozy weeknight treat.

how to make Slow Cooker Beef Manhattan

Ingredients:
2 pounds beef chuck roast, 1 cup beef broth, 1 onion, chopped, 3 cloves garlic, minced, 2 tablespoons Worcestershire sauce, Salt and pepper to taste, 4 cups mashed potatoes, 4 slices of toasted bread, 1 cup brown gravy

Slow Cooker Beef Manhattan

Directions:

Season the beef chuck roast with salt and pepper and place it in the slow cooker.
Add the chopped onion, minced garlic, beef broth, and Worcestershire sauce.
Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender.
When the beef is ready, shred it with two forks.
Serve the shredded beef over a slice of toasted bread and top it with creamy mashed potatoes and brown gravy.

If you like hearty beef meals, try pairing this with a side inspired by my creamy beef pasta for a fun family-style spread.

how to serve Slow Cooker Beef Manhattan

Place a toasted slice of bread on each plate. Pile the shredded beef on top of the bread. Spoon creamy mashed potatoes over the beef. Finish with a generous ladle of brown gravy. Serve hot. This is great with a crisp green salad or simple steamed veggies. It also pairs nicely with sandwich-style sides like the roll-ups in my ground beef Philly cheesesteaks post when you want more beefy comfort on the table.

how to store Slow Cooker Beef Manhattan

Cool leftovers to room temperature within two hours. Store in airtight containers. Keep the shredded beef and gravy together or separate; both ways work. Refrigerate for up to 3–4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight. Reheat gently on the stove or in the oven until warmed through.

tips to make Slow Cooker Beef Manhattan

Use a well-marbled chuck roast for the best texture. Trim only large, tough bits of fat and leave enough for flavor. Brown the roast in a hot pan first if you want extra depth. I skip this step when I need convenience. Add extra Worcestershire or a splash of soy sauce for more umami. If your mashed potatoes are thin, whisk in a little extra butter or cream to reach that cozy, spoonable texture. For more slow-cooker tricks, check my notes in other slow-simmered beef recipes — the techniques transfer well.

variation (if any)

Make it with leftover roast beef for a super-fast version. Swap the mashed potatoes for creamy polenta for a twist. Use gravy made from pan drippings for a richer flavor. Turn it into sliders by using small toasted buns instead of slices of bread. If you want a heartier casserole, layer the components in a baking dish, top with cheese, and bake until bubbly.

FAQs

Q: Can I use a different cut of beef?
A: Yes. Chuck roast is ideal for shredding. You can use brisket or round, but cook times may vary. Choose cuts with some fat for the best flavor.

Q: Do I need to brown the roast first?
A: No. Browning adds flavor but is optional. The slow cooker still yields tender, tasty beef without searing.

Q: How do I thicken thin gravy?
A: Mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir into the hot gravy and simmer until thickened. Add more if needed, a little at a time.

Slow Cooker Beef Manhattan

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