Description

The Manhattan, often considered the East Coast’s answer to the hot roast beef sandwich, has been warming hearts and satisfying appetites for generations. While traditionalists might simmer their gravy on the stovetop for hours, this slow cooker version delivers the same soul-satisfying results with the convenience of modern cooking. Picture succulent beef swimming in a rich, savory gravy, served over creamy mashed potatoes – it’s the kind of meal that turns any regular weeknight into something special.

Ingredients

Scale

Base Ingredients

2 lbs chuck roast or bottom round, cut into 2-inch chunks
3 tablespoons all-purpose flour, divided
2 tablespoons vegetable oil
1 large yellow onion, thinly sliced
3 cloves garlic, minced
4 cups low-sodium beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce

Seasonings & Aromatics

2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/4 teaspoon paprika

For Serving

4–6 cups prepared mashed potatoes
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Instructions

1. Prepare the Beef

Pat the beef chunks completely dry with paper towels – this step is crucial for proper browning. Season generously with salt, pepper, and paprika, then toss with 2 tablespoons of flour until evenly coated. The flour coating helps create a beautiful crust and will later thicken your gravy naturally.

Heat vegetable oil in a large skillet over medium-high heat. When the oil shimmers and moves freely in the pan, add the beef chunks in a single layer. Don’t overcrowd the pan – work in batches if necessary. Let each piece brown undisturbed for 2-3 minutes before turning. This caramelization creates incredible depth of flavor that you’ll taste in every bite.

2. Build the Flavor Base

Transfer the beautifully browned beef to your slow cooker. In the same skillet, add the sliced onions to those flavorful drippings. Cook for 3-4 minutes until they begin to soften and turn golden. The onions will pick up all those delicious browned bits from the pan.

Add minced garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste and remaining tablespoon of flour, cooking for one minute to eliminate the raw flour taste.

3. Create the Braising Liquid

Slowly pour in the beef broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. These bits are pure flavor gold. Add Worcestershire sauce, bay leaves, and thyme, stirring to combine everything beautifully.

Bring this mixture to a gentle simmer, then pour it over the beef in your slow cooker. The liquid should nearly cover the meat – if it doesn’t quite reach, add a bit more broth or water.

4. Slow Cook to Perfection

Cover your slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The beef is ready when it easily shreds with a fork and the gravy has thickened to a rich, coating consistency. Resist the urge to lift the lid frequently – each peek releases valuable steam and extends cooking time.

5. Final Touches

Remove the bay leaves and taste your gravy, adjusting salt and pepper as needed. If you prefer a thicker consistency, mix 2 tablespoons of cornstarch with cold water to create a slurry, then stir it into the slow cooker and cook on high for 15 minutes more.

Nutrition

Calories: 380-420 per serving
Fat: 15-18 grams
Carbohydrates: 25-30 grams
Fiber: 2-3 grams
Protein: 35-40 grams