Slow Cooker Beef Manhattan with Mashed Potatoes
Slow Cooker Beef Manhattan with Mashed Potatoes is the ultimate comfort food—a hearty, diner-inspired meal made effortlessly in the crockpot. Tender shredded beef smothered in rich brown gravy and served over creamy mashed potatoes, this classic recipe is a cozy weeknight dinner or Sunday supper favorite. Try this easy Slow Cooker Beef Manhattan for a satisfying homemade meal without the fuss!
Ingredients
- For the Beef:
- 2–3 pounds chuck roast or stew beef
- 1 large onion sliced
- 2–3 garlic cloves minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- For the Gravy:
- 2 tablespoons cornstarch or flour
- 2 tablespoons water to make slurry
- For the Mashed Potatoes:
- 3–4 large russet or Yukon gold potatoes peeled and chopped
- 4 tablespoons butter
- ½ cup milk or cream
- Salt to taste
Instructions
- Prepare the Beef:
- Season beef with salt and pepper.
- Place in slow cooker along with sliced onions, minced garlic, beef broth, Worcestershire sauce, and thyme.
- Cook:
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender and shreds easily.
- Make the Gravy:
- Remove beef from the slow cooker and set aside.
- Mix cornstarch and water in a small bowl to form a slurry.
- Whisk slurry into the hot cooking liquid and cook on high for 5–10 minutes, or until thickened.
- Make Mashed Potatoes:
- Boil chopped potatoes in salted water until fork-tender.
- Drain, mash, and mix in butter, milk or cream, and salt to taste.
- Assemble the Dish:
- Plate a scoop of mashed potatoes.
- Top with shredded beef and a generous ladle of gravy.
- Serve hot and enjoy!
Notes
- Beef Tip: Chuck roast is ideal for slow cooking thanks to its marbling—it becomes ultra-tender and flavorful.
- Gravy Tip: Whisk the slurry well to prevent lumps and stir continuously while thickening.
- Shortcut: Instant mashed potatoes can be used in a pinch, though homemade is best for texture and flavor.
- Storage: Store leftovers in the fridge for up to 3 days, or freeze beef and gravy for up to 3 months.