Description
This Slow Cooker Beef Manhattan recipe features tender, flavorful chunks of beef slow-cooked in a rich, savory gravy made from beef broth, tomato paste, and aromatics. Topped with creamy mashed potatoes and fresh parsley, this comforting dish is perfect for a hearty family meal with minimal hands-on time.
Ingredients
Scale
Beef and Coating
- 2 lbs chuck roast or bottom round, cut into 2-inch chunks
- 3 tablespoons all-purpose flour, divided
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Cooking and Flavor Base
- 2 tablespoons vegetable oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
Braising Liquid
- 4 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
Topping and Garnish
- 4-6 cups prepared mashed potatoes
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the Beef: Pat the beef chunks dry with paper towels to ensure proper browning. Season generously with salt, pepper, and paprika, then toss with 2 tablespoons of flour until evenly coated. This helps form a crust and thickens the gravy later. Heat vegetable oil in a skillet over medium-high heat. Add beef chunks in a single layer without overcrowding and brown each side for 2-3 minutes until caramelized.
- Build the Flavor Base: Transfer browned beef to the slow cooker. In the same skillet, add sliced onions and cook for 3-4 minutes until softened and golden, scraping up browned bits from the beef. Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and remaining 1 tablespoon flour, cooking for 1 minute to remove raw flour taste.
- Create the Braising Liquid: Slowly pour in beef broth while scraping the skillet to release browned bits. Add Worcestershire sauce, bay leaves, and dried thyme, stirring to combine. Bring to a gentle simmer and then pour the mixture over the beef in the slow cooker. Ensure the liquid mostly covers the meat, adding extra broth or water if needed.
- Slow Cook to Perfection: Cover and cook on low for 6-8 hours or high for 3-4 hours until beef is very tender and easily shredded with a fork, and gravy has thickened and coats the meat. Avoid lifting the lid frequently to maintain heat and moisture.
- Final Touches: Remove bay leaves and taste the gravy, adjusting salt and pepper as needed. For thicker gravy, mix 2 tablespoons cornstarch with cold water to make a slurry, stir into the slow cooker, and cook on high for 15 more minutes. Serve topped with warm mashed potatoes and sprinkle with fresh parsley.
Notes
- Patting the beef dry before browning is essential for a good crust and flavor development.
- Do not overcrowd the skillet when browning beef; work in batches for best results.
- Leaving the lid on the slow cooker during cooking helps retain moisture and cook the beef evenly.
- Adjust the thickness of the gravy with cornstarch slurry according to preference.
- Use low-sodium beef broth to control salt levels.
- Leftovers reheat well and flavor deepens overnight.
