Crock Pot Beef Manhattan (Printer-Friendly)
Tender beef cooked low and slow, paired with garlic toast, mashed potatoes, and flavorful gravy.
# What You’ll Need:
→ Beef and Seasonings
01 -
2.5 to 3 pounds beef chuck roast, cut into 3-4 large pieces
02 -
1 tablespoon vegetable oil
03 -
2 tablespoons onion soup mix
04 -
1 packet brown gravy mix (low or no sodium preferred)
05 -
1 tablespoon red wine vinegar (optional)
→ Sides
06 -
4 slices garlic Texas toast
07 -
2 cups prepared mashed potatoes
08 -
Fresh minced parsley for garnish
# Steps to Make This:
01 -
Pat beef pieces dry and season all sides lightly with 1 tablespoon onion soup mix. Heat vegetable oil in a cast iron skillet over medium-high heat, then sear beef pieces 2-3 minutes per side until caramelized. Remove from heat.
02 -
Lightly spray inside of crock pot with non-stick spray. Place seared beef pieces in a single layer. Sprinkle remaining onion soup mix and brown gravy mix evenly over beef. Pour red wine vinegar over top if using.
03 -
Cover and cook on low for 8 hours without removing lid. Cook until meat is tender enough to shred easily with a fork.
04 -
While beef cooks, prepare mashed potatoes and garlic Texas toast according to package instructions.
05 -
Place one slice of garlic Texas toast on each plate. Top with ½ cup mashed potatoes, then add ½ to 1 cup shredded beef. Drizzle with gravy from crock pot and garnish with fresh minced parsley. Serve with vegetables or salad as desired.
# Additional Notes:
01 -
Searing the beef before slow cooking enhances flavor and helps retain moisture, but it can be skipped to save time.
02 -
Avoid removing the crock pot lid during cooking to ensure tender, properly cooked meat.