Crock Pot Beef Manhattan (Printer-Friendly Version)
Slow-cooked tender beef paired with garlic Texas toast, mashed potatoes, and savory gravy for a comforting meal.
# Ingredients Needed:
→ Meat
01 -
2.5 to 3 pounds beef chuck roast, cut into 3-4 large pieces
→ Seasonings and Sauces
02 -
1 packet onion soup mix
03 -
1 packet brown gravy mix (low or no sodium if preferred)
04 -
1 tablespoon vegetable oil
05 -
2 tablespoons red wine vinegar (optional)
→ Sides
06 -
Garlic Texas toast, prepared as package directs
07 -
Mashed potatoes, prepared stovetop or crock pot style
→ Garnish
08 -
Fresh minced parsley for sprinkling
# Step-by-Step Directions:
01 -
Pat the beef pieces dry and evenly sprinkle a pinch of onion soup mix over all sides. Heat a cast iron skillet over medium-high heat, add vegetable oil, and sear beef pieces for 2-3 minutes per side until caramelized.
02 -
Spray crock pot with non-stick spray. Place seared beef pieces in a single layer at the bottom. Sprinkle remaining onion soup mix and brown gravy mix evenly over the beef. Pour in red wine vinegar if using.
03 -
Cover and cook on low for 8 hours or until beef is tender and easily shreds with a fork. Avoid removing the lid during cooking to maintain moisture and tenderness.
04 -
While beef cooks, prepare mashed potatoes and garlic Texas toast according to package instructions.
05 -
Place one slice of garlic Texas toast on each plate, top with approximately ½ cup mashed potatoes, then add ½ to 1 cup shredded beef on top. Drizzle reserved gravy from the crock pot over the beef and garnish with fresh parsley. Serve with vegetables or salad if desired.
# Helpful Hints:
01 -
Searing beef enhances flavor and helps retain moisture but can be skipped for convenience.
02 -
Do not lift the lid frequently when cooking to ensure tender results.