Beef Manhattan in slow cooker – Crockpot or on the stove turns out great. Use slow cooker chuck roast for tender shredded beef or your favorite cut for dinner.
Ok so we had to try making beef Manhattan low and slow after making it on the stove first. Way easier as you can just dump and go with 3 ingredients that packs on the flavor! Served on top of crispy garlic bread with mashed taters it will become your new favorite Crockpot meal. (affiliate links present)
Slow Cooker Beef Manhattan
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.
FIRST – You should sign up for my free newsletter so you get new posts emailed to you twice a week and never miss out on anything! Let’s talk a little bit about slow cooking shall we?? First off I have a few different varieties and I love them all. Each one has an occasion to be used like….
- This is my favorite 6 quart programmable one with a locking lid so it’s great for bringing to a potluck too.
- If you just want to serve a few appetizers you should get this one that sit side by side one another.
- I prefer not to use liners, but rather just spray olive oil inside before adding my food for easier cleanups.
Let me give you a peek of my pretty thang I bought recently. It goes with my kitchen so I can just leave it out on the countertop all the time. 😉
Crockpot Beef Manhattan
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.
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;
- 2-3 pound piece of chuck roast or other cut of beef, boneless and thawed
- if yours is still hard follow our timing and temp for slow cooker frozen roast
- A packet of your favorite dry Gravy mix
- 1 packet onion soup mix
- 1/4 c red wine vinegar
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.
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 garlic mashed potatoes is typical. You can see it at the top in my close up picture, makes my mouth water to see it.
Beef Manhattan Recipe
Choosing a piece with some fat on it, without a bone is best. I like chuck roast personally because it offers a great flavor overall. You can and should remove the bone, if you have one, and cut into large pieces to get perfectly tender.
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.
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, place the chuck roast pieces into a 4 quart slow cooker.
- Sprinkle the onion soup mix and brown gravy mix over the roast. Pour the red wine vinegar over the top.
- Cover lid and slow cooking on low for 6 to 8 hours (or on high for 4 hours, not recommended) until it is tender enough to shred with two forks.
- Shred into large or small shreds.
- To assemble and serve traditionally: On a plate, place a piece of cooked and crisped garlic toast.
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 bruschetta toast with potatoes and gravy too. Seriously this would be amazing!
Shredded Beef Manhattan Sandwich
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.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
- Cut meat into large chunks, place the chuck roast pieces into a 4 quart slow cooker. Sprinkle the onion soup mix and brown gravy mix over the roast. Pour the red wine vinegar over the top.
- Cover and cook on low for 6 to 8 hours or on high for 4 hours until it is tender enough to shred with two forks. Shred into large or small shreds.
- To assemble and serve traditionally: On a plate, place a piece of cooked and crisped garlic toast. 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.