Slow Cooker Beef Manhattan
A cozy comfort food dish featuring tender beef chuck roast simmered in rich broth with hearty vegetables, perfect for gatherings or busy weeknights.
Ingredients
For the Base
- 3 pounds Beef Chuck Roast Well-marbled cut for tenderness
- 2 medium Onions Yellow onions work best for sweetness
- 4 cups Beef Broth Opt for low-sodium for a healthier twist
- 4 cloves Garlic Minced, for aromatic depth
- 3 medium Carrots Substitute with bell peppers if desired
- 2 stalks Celery Cut into small pieces
For the Sauce
- 1 tablespoon Fresh Herbs Thyme or Rosemary for flavor complexity
- 1 teaspoon Seasonings Salt, Pepper, Paprika, adjust to taste
To Serve
- 4 cups Mashed Potatoes Using high-starch potatoes like Russets
- 1 loaf Garlic Bread Select crusty artisan bread
Instructions
Preparation
- Start by cutting the beef chuck roast into large chunks. Mince the garlic, chop the onions, and slice the carrots and celery.
Layer the Slow Cooker
- Place the beef, onions, carrots, and celery in the slow cooker. Pour the beef broth over the top, followed by the minced garlic. Season with salt, pepper, paprika, and herbs.
Set the Slow Cooker
- Cover and cook on low for 8-10 hours or high for 4-6 hours.
Prepare Mashed Potatoes
- While the beef cooks, prepare your mashed potatoes. Use high-starch potatoes for a creamy texture, and serve them warm when the beef is ready.
Serve
- Once the cooking time is complete, shred the beef with forks and stir into the broth. Serve the beef mixture over a generous scoop of mashed potatoes, with garlic bread on the side.
Notes
Brown the meat for extra flavor and adjust liquid to reach the desired consistency. Store leftovers in the fridge for up to 3-4 days or freeze for up to three months in an airtight container.