Slow Cooker Beef Manhattan

Slow Cooker Beef Manhattan is a hearty, comforting dish featuring tender shredded beef piled onto thick slices of bread, smothered in rich brown gravy, and often served over mashed potatoes. It’s a classic Midwestern diner-style meal made easy in the slow cooker—perfect for cold nights and hungry appetites.

Why You’ll Love This Recipe

I love this recipe because it’s the kind of meal that warms me from the inside out. The beef becomes incredibly tender after slow cooking all day, and the gravy is savory, rich, and full of flavor. It’s satisfying and simple, making it a go-to when I want something filling but low effort. Plus, it’s great for meal prep and makes fantastic leftovers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chuck roast or stew beef

• Onion, sliced

• Garlic, minced

• Beef broth

• Worcestershire sauce

• Dijon mustard (optional, for depth)

• Salt

• Black pepper

• Cornstarch (for thickening the gravy)

• Sliced bread (Texas toast, white, or sourdough)

• Mashed potatoes (optional, for serving)

• Fresh parsley (optional, for garnish)

directions

1. I start by seasoning the beef with salt and pepper.

2. In the slow cooker, I add the sliced onion and garlic, then place the beef on top.

3. I pour in the beef broth, Worcestershire sauce, and Dijon mustard if using.

4. I cover and cook on low for 8 hours or high for 4–5 hours, until the beef is fork-tender.

5. I remove the beef, shred it with two forks, and return it to the slow cooker.

6. To thicken the gravy, I mix cornstarch with a little cold water, stir it into the liquid, and cook on high for another 15–20 minutes until the gravy thickens.

7. I serve the shredded beef over a thick slice of bread, spoon gravy generously on top, and optionally layer it over mashed potatoes for the full Beef Manhattan experience.

Servings and timing

This recipe serves 4–6 people. It takes about 10 minutes to prep and 8 hours to cook on low (or 4–5 hours on high).

Variations

Sometimes I use sliced pot roast instead of shredded beef for a chunkier texture. If I want a richer gravy, I add a splash of red wine or a pat of butter at the end. For a shortcut, I’ve used store-bought brown gravy and mixed it into the shredded beef before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or on the stovetop. I also freeze the beef and gravy together for up to 2 months. When reheating, I add a little broth to loosen the gravy if needed.

FAQs

What kind of bread works best?

I use thick-cut white, Texas toast, or sourdough so it holds up under the beef and gravy without getting soggy.

Can I use a different cut of beef?

Yes, I’ve used bottom round and brisket. Chuck roast is my favorite for its marbling and tenderness after slow cooking.

Do I need to sear the beef first?

No, but if I have time, searing adds extra flavor. This recipe works great even without that step.

Can I make this ahead of time?

Yes, I often make it a day ahead. The flavor improves as it sits, and it’s easy to reheat when I’m ready to serve.

What can I serve with it?

Mashed potatoes are the classic choice, but I’ve also served it with green beans, roasted carrots, or even coleslaw on the side.

Conclusion

Slow Cooker Beef Manhattan is a comforting, nostalgic dish that’s as easy as it is delicious. With minimal prep and rich, slow-cooked flavor, it’s the kind of meal I turn to when I want something hearty and satisfying without spending hours in the kitchen. Whether I’m feeding a hungry crowd or just craving something cozy, this recipe always delivers.