Welcome to our crockpot roast beef Manhattan recipe! You're about to get the low down on a delicious Hoosier staple...it's pure comfort food. And it takes 7 simple ingredients. And 15 minutes to prep. That makes it perfect even for busy weeknights!
We're also supplying you with 5 ways to make it! All the same ingredients...five ways to prep. We're doing crockpot as our preferred method. 'Cause we want exceptionally tender roast beef. And also...time for all those flavors to merge. BUT if you prefer the Instant Pot, stovetop or oven...we got you there too. Plus there's freezer meal prep. Woohoo!
Next up, we're gonna talk about ingredients. What I used, what you can use, etc. Why? So you can make this deliciousness a different way here and there and have a completely different meal idea...
Beef Manhattan Ingredients and Substitutes
- Roast - I used a chuck roast. I think it gets the most tender. But you can use just about any cut of meat. Even ground beef. And you can also use chicken or turkey. Leftover turkey Manhattan after Thanksgiving...that's classic comfort food too.
- Olive Oil - This is what I used. I don't always. Butter, tallow, etc...it all works. You're just searing the roast.
- Broth - I used beef broth. You can also use beef stock. If you go with turkey or chicken meat...use chicken broth or stock.
- Onion Soup Mix - Yes, yes. I buy them. Not always, but mostly. We moved and I don't have a good spice setup yet. If you don't have any, you can make it. 3 tablespoons dried minced onion + 2 teaspoons beef bouillon powder + 1/2 teaspoon each onion and garlic powder + 1/4 teaspoon black pepper.
- Bread - I used leftover white bread. You can do toast. You can do rolls. You can do the leftovers you've been tossing in your freezer for a month. It's fine.
- Mashed Potatoes - I had frozen mashed potatoes. Crazy right? You can check out our Crockpot Mashed Potatoes for another easy recipe if you like.
Recipe
Printable Slow Cooker Beef Manhattan Recipe
This Roast Beef Manhattan is classic Midwestern comfort food made with tender chuck roast and rich gravy. Serve the shredded beef and savory gravy over white bread with a bed of creamy mashed potatoes.
Ingredients
- 3 pounds beef chuck roast
- 1 tablespoon olive oil
- 2 cups beef broth
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 8 slices white bread
- 4 cups prepared mashed potatoes
Instructions
Slow Cooker Manhattan Hotshot
- Season the chuck roast with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the roast for 3–4 minutes per side, until browned.
- Transfer the seared roast to the Crock Pot.
- Add a splash of beef broth to the skillet and scrape up the browned bits from the bottom of the pan.
- Pour the broth into the slow cooker.
- Add the remaining beef broth, brown gravy mix, and onion soup mix.
- Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.
- Shred the beef and stir it into the rich gravy.
- Serve over white bread with creamy mashed potatoes and additional gravy spooned over the top.
- Optional Slow Cooker Step
- For a simple recipe with minimal effort, skip searing the roast and place it directly into the Crock Pot with the broth, gravy mix, and onion soup mix.
Instant Pot Beef Manhattan
- Select Sauté and heat the olive oil.
- Season the roast and sear for 3–4 minutes per side.
- Remove the roast and set aside.
- Pour in the beef broth and scrape the browned bits from the bottom of the pot.
- Add the brown gravy mix and onion soup mix and stir well.
- Return the roast to the Instant Pot.
- Lock the lid and cook on HIGH pressure for 60 minutes.
- Allow a 15-minute natural pressure release, then carefully release the remaining pressure.
- Remove and shred the tender beef.
- Return the shredded beef to the gravy and serve over white bread and mashed potatoes.
Dutch Oven Beef Manhattan
- Preheat the oven to 325°F.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Season the roast and sear for 3–4 minutes per side.
- Remove the roast and reduce the heat to medium.
- Add a splash of beef broth and scrape the browned bits from the bottom of the pan.
- Add the remaining broth, brown gravy mix, and onion soup mix.
- Return the roast to the Dutch oven and cover.
- Bake for 3–3½ hours, or until the beef is fork-tender.
- Shred the beef and stir it into the gravy.
- Serve over white toast with mashed potatoes and gravy.
Stovetop Beef Manhattan
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Season and sear the roast for 3–4 minutes per side.
- Add the beef broth, scraping up the browned bits.
- Stir in the brown gravy mix and onion soup mix.
- Bring to a gentle simmer.
- Reduce to low heat, cover, and cook for 3–3½ hours.
- Turn the roast occasionally and add a splash of broth if necessary.
- When the beef is tender, shred it and return it to the flavorful gravy.
- Serve with white bread and creamy mashed potatoes.
Freezer Meal Instructions
- Add the beef chuck roast, brown gravy mix, and onion soup mix to a freezer-safe bag.
- Remove as much air as possible, seal, label, and freeze for up to 3 months.
- Do not add the beef broth, olive oil, bread, or mashed potatoes before freezing.
- Thaw overnight in the refrigerator. Add the contents to the slow cooker with the beef broth and cook according to the slow cooker directions.
- Freezing Leftover Beef Manhattan
- Cool the shredded beef and gravy completely. Transfer to an airtight container and freeze for up to 3 months.
- Thaw overnight in the refrigerator and reheat over low heat, adding a splash of beef broth if the gravy becomes too thick.
- Prepare fresh mashed potatoes and toast when ready to serve.
Notes
Optional additions:
Salt and black pepper, to taste
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
Fresh parsley for serving
Cornstarch and cold water for thicker gravy
Garlic toast or garlic bread instead of white bread For the best results, use a beef chuck roast. Rump roast also works. But chuck is my first choice for slow cooking. It becomes especially tender and easy to shred.
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
Fresh parsley for serving
Cornstarch and cold water for thicker gravy
Garlic toast or garlic bread instead of white bread For the best results, use a beef chuck roast. Rump roast also works. But chuck is my first choice for slow cooking. It becomes especially tender and easy to shred.
Tried this recipe?Let us know how it was!
Wrappin' Up Roast Beef Manhattan Recipe
And there you have it. An amazingly simple comfort meal. Don't forget to double the recipe. You an freeze your leftovers if you want...but the best flavor happens on refrigerator days two and three.
Give it a shot. Holler with questions. Enjoy!
