Slow Cooker Beef Manhattan is a hearty comfort dish featuring tender beef, vegetables, and a rich gravy served over toasted bread.
Author:Sabrina Hermes
Prep Time:20 minutes
Cook Time:8 hours on low or 4 hours on high
Total Time:8 hours 20 minutes or 4 hours 20 minutes
Yield:4-6 servings 1x
Category:Main Course
Method:Slow Cooking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds beef chuck roast, trimmed and cut into 2-inch pieces
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
4 large potatoes, peeled and cut into chunks
2 cups baby carrots
4 slices of bread (for serving)
Fresh parsley, chopped (for garnish)
Instructions
In a large skillet, heat olive oil over medium-high heat. Season the beef pieces with salt and pepper, then brown them in batches for about 4-5 minutes on each side. Transfer the browned beef to the slow cooker.
Add the thyme, rosemary, and additional salt and pepper to the broth mixture. Pour this over the beef in the slow cooker.
Add the potatoes and baby carrots to the slow cooker, stirring gently to combine.
Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are cooked through.
When ready to serve, toast the bread slices until golden brown. Serve the beef and vegetables over the toasted bread, garnished with fresh parsley.
Notes
For a thicker gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the slow cooker during the last 30 minutes of cooking.
Substitute the beef with chicken thighs for a lighter version, adjusting the cooking time to 6 hours on low or 3 hours on high.