Beef Manhattan Recipe

Beef Manhattan in a Crockpot or on the stove turns out great. Use slow cooker chuck roast for tender shredded beef or your favorite cut of beef to make this for dinner this week.

Slow Cooker Beef Manhattan Recipe

This is somewhat similar to our Crockpot bbq beef dish because you just throw it on in and let it cook all day. No need to brown or sear at the beginning, you can if you want to though. I like super low prep always on busy mornings. If we are heading out the door early the last thing I want to do is prep anything.

As for your protein I like to use chuck but if I find another similar cut on sale I will grab that. Biggest thing to remember is you want a decent amount of marbling to add moisture. Meaning that fat = flavor y’all. It will render down quite a bit when cooking and can be removed at the end too if desired.

Ingredients

1. 2-3 pound piece of chuck roast or other cut like sirloin tip roast works but more fat is better, boneless and thawed
2. A packet of your favorite dry Gravy mix, dry
3. 1 packet onion soup mix or make your own
4. 1/4 c red wine vinegar will give it a kick of zingy flavor you’d expect

with frozen roast

If yours is still hard follow our timing and temp for slow cooker frozen roast, it will still work!! The only difference is you will use the ingredients here but the timing for right out of the freezer (which is a minimal difference).

This dish was first served to me at a little spot in New York City. I will say that this copycat version is really close to what it tasted like. Much cheaper to make homemade of course.

Below explains in our cooker because that is my all time favorite way. You could easily use the same ingredients but on your stovetop too. You’ll need to pay closer attention to this because of course you don’t want it to bubble over. Once you get right temp where the lid stays on well you can kinda’ set it and forget it.

Beyond the sauce ingredients, what makes this dish recognizable is how it is served. Of course you can do whatever you want but on top of a piece of homemade garlic bread with a dollop of pressure cooker garlic mashed potatoes is typical. You can see it at the top in my close up picture, makes my mouth water to see it.

Chuck Roast Manhattan Beef

You’ll want a cutting board and a sharp knife available. If you want it to break down faster instead of switching to high, just cut into smaller pieces to begin with. I don’t like cooking quickly as it dries out the meat more than I’d like.

• Cut meat into large chunks, this will allow it to get as tender as possible breaking down the connective tissue low and slow. Add to the pot now.
• Sprinkle onion soup mix and brown gravy mix in on top with the red wine vinegar too.
• Cover and slow cook on low for about 6 to 8 hours or on high less but this is not recommended for the ideal outcome.
• You want it to become tender enough to shred with forks with little effort.
• Traditionally this is served on a plate on top of crisped garlic toast or with two as a sandwich.

Add a layer of mashed potatoes on the toast and top with the beef and some of the au jus sauce out of the crockpot. You could almost make this as an appetizer too on top of a piece of toast with potatoes and gravy like we do with our Mississippi Pot Roast.

As for the bread you could make these into mini sandwiches like our pulled pork sliders too. This is a fun dinner idea if you have little ones. Could still add the taters in between and serve all together, or just with the meat itself. White bread as an open face sandwich is an easy one too. I’d toast slices of bread first so it’s not soggy.

on the stovetop

I like to make it as a Dutch oven recipe because the heat stays in the cast iron pot really well without escaping. If you do start with this method it is really easy to brown the meat with a bit of olive oil at first. Then tone down to medium heat with the other items and let it simmer for 3-4 hours until tender enough to shred with 2 forks. You need;

How to save leftovers

This saves really well if you do have leftover shredded beef too which is nice. You know how I hate to waste food. Remember to wait until it is cooled before transferring into an air tight container or freezer bag. It will stay well in the fridge for up to 4 days. When reheating I just use my microwave in a bowl.

I would add a tbsp of beef broth on the top to add moisture and a pinch of salt and pepper. A quick and easy way to enjoy your pot roast dinner idea. Pure comfort food y’all, even the day after it was first made.

For full Crock pot beef Manhattan instructions and nutrition facts follow the steps below. Like I said, I would highly suggest the longer cooking time for best results so it stays really moist. If you want to make this faster I would use the same ingredients but timing from my Instant Pot bbq beef post.