This Slow Cooker Beef Manhattan is a cozy meal that’s super easy to make! Tender beef simmers in a rich sauce, served over fluffy mashed potatoes—what’s not to love?
I enjoy how simple it is: just toss everything in the slow cooker and let it do its magic. Perfect for those busy days when you don’t want to cook dinner—you just come home to a warm meal!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking as it becomes tender and flavorful. If you can’t find chuck roast, brisket or round roast can also work well. Just make sure to choose a cut with some marbling for extra flavor!
Red Wine: It adds depth to the sauce. If you prefer not to use alcohol, simply substitute with more beef broth or even grape juice for a similar flavor. I usually stick with a dry red like Cabernet Sauvignon.
Pearl Onions: These add sweetness and texture. Frozen pearl onions are convenient, but you can use chopped regular onions if you don’t have them. Just remember to adjust the quantity to your taste.
Potatoes: I love using Yukon Gold potatoes for mashing due to their buttery flavor. If you’re looking for a healthier option, you can also use sweet potatoes or even cauliflower for a lower-carb alternative.
What’s the Best Way to Ensure Tender, Shredded Beef?
Getting that perfectly tender beef is crucial in this recipe. Here are some tips:
- Brown the beef well before adding it to the slow cooker. This adds flavor through caramelization.
- Cook on low heat for the full 8-9 hours. Low and slow breaks down the collagen in the meat, making it tender.
- After cooking, let the beef rest for a few minutes before shredding. This helps it stay juicy.
How to Make Slow Cooker Beef Manhattan
Ingredients You’ll Need:
For the Beef:
- 3 to 4 pounds beef chuck roast, cut into large chunks
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional; use additional beef broth if preferred)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup pearl onions, peeled (can use frozen)
- Fresh parsley, chopped for garnish
For the Mashed Potatoes:
- 2 pounds potatoes, peeled and cubed
- 4 tablespoons butter
- 1/2 cup milk (or more, as needed)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, followed by 8-9 hours of cooking in the slow cooker. It’s a simple set-and-forget meal that fills your home with delicious aromas while you go about your day!
Step-by-Step Instructions:
1. Seasoning the Beef:
Start by generously seasoning the beef chunks with salt and pepper. This simple step enhances the flavor of the meat.
2. Browning the Meat:
In a large skillet, heat the olive oil over medium-high heat. Add the beef and sear it on all sides until it forms a deep golden crust, roughly 3-4 minutes per side. Once browned, transfer the beef to your slow cooker.
3. Sautéing Aromatics:
In the same skillet, toss in the sliced onion and sauté until softened, about 5 minutes. Add in the minced garlic and continue cooking for an additional minute until fragrant.
4. Creating the Sauce:
Pour the beef broth and red wine (if using) into the skillet, scraping up any delicious brown bits from the bottom. This helps to add flavor to your dish!
5. Mixing It All Together:
Stir in the Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves. Pour this mixture over the beef in the slow cooker, and then sprinkle the pearl onions on top.
6. Slow Cooking:
Cover the slow cooker and cook on low for 8-9 hours, or until the beef is very tender and easily shreds apart. This is the magic of slow cooking!
7. Preparing the Mashed Potatoes:
About 30 minutes before serving, boil the cubed potatoes in salted water until tender, around 15-20 minutes. Drain them well.
8. Mashing the Potatoes:
Add butter and milk to the drained potatoes and mash until they’re creamy. Season with additional salt and pepper to your taste.
9. Final Touches:
Once the beef is ready, remove the bay leaves. Using two forks, shred the beef into large chunks and stir it back into the sauce.
10. Serving:
To serve, spoon a generous helping of mashed potatoes onto each plate, top it with the shredded beef and savory sauce, and sprinkle with fresh parsley for a pop of color.
Enjoy your comforting Slow Cooker Beef Manhattan with family and friends!
FAQ for Slow Cooker Beef Manhattan
Can I Use Frozen Beef Chuck in This Recipe?
Yes, but it’s best to thaw it completely before cooking. Thaw frozen beef in the fridge overnight or in a sealed plastic bag submerged in cold water for quicker thawing. Ensure the meat is patted dry before seasoning and browning for the best results.
What Can I Substitute for Red Wine?
If you prefer not to use wine, you can replace it with extra beef broth or even grape juice. Adding a splash of vinegar or lemon juice can help replicate the acidity of wine if you like. Just make sure to taste and adjust seasonings accordingly!
How Should I Store Leftovers?
Leftover Beef Manhattan can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave, adding a little broth if needed to restore its moisture.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare everything up to cooking in the slow cooker, then cover and refrigerate overnight. Just transfer it directly to the slow cooker in the morning and cook as directed for an easy weeknight meal!
