Description
Your slow cooker does all the heavy lifting for this Beef Manhattan, leaving you with fall-apart tender meat and gravy that tastes like you spent all day in the kitchen.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- 8 slices of white bread or Texas toast
- 4 cups prepared mashed potatoes
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
- Pat beef dry with paper towels and season generously with salt and pepper on all sides.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. Sear beef until deeply browned on all sides, about 3-4 minutes per side. Transfer to slow cooker.
- Reduce heat to medium and add diced onions to the same skillet. Cook until softened, about 3-4 minutes. Add minced garlic and cook for 30 seconds more.
- Deglaze the skillet with a small amount of beef broth, scraping up brown bits. Transfer to slow cooker along with remaining broth, Worcestershire sauce, tomato paste, thyme, and bay leaves.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beef is fork-tender.
- Remove beef to a cutting board and let rest 10 minutes before shredding or slicing against the grain.
- Mix cornstarch and cold water in a small bowl until smooth. Skim excess fat from cooking liquid, then whisk cornstarch mixture into the liquid. Cover and cook on high for 15-20 minutes until gravy thickens.
- Toast bread slices if desired. For each serving, place two bread slices on a plate, top with shredded beef, ladle gravy over, and add a scoop of mashed potatoes. Add more gravy and garnish with parsley if desired.