Slow Cooker Beef Manhattan

A hearty and comforting dish that features tender beef slow-cooked with vegetables and served over creamy mashed potatoes, perfect for family gatherings.

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Prep Time 30

Cook Time 8

Total Time 8 30

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 525

Ingredients Method Notes

Ingredients

Main Ingredients

3 pounds Beef Chuck Roast Ideal cut for slow cooking, tender and flavorful.
1 large Onion Chopped for flavor.
3 cloves Garlic Minced for enhanced taste.
3 medium Carrots Chopped into bite-sized pieces.
2 stalks Celery Chopped for added crunch and flavor.
2 medium Bell Peppers Chopped; any color can be used.
4 cups Beef Broth Must cover the beef and vegetables.
2 pounds Mashed Potatoes To serve under the beef; prepared before serving.
2 tablespoons Cornstarch To thicken the broth before serving.

Method

Preparation

Chop the onion, carrots, celery, and bell peppers into bite-sized pieces. Mince the garlic.

Cooking

Place the beef chuck roast at the bottom of a slow cooker. Season generously with salt and pepper.
Layer the chopped onion, garlic, carrots, celery, and bell peppers over the beef.
Pour in the beef broth, ensuring it covers most of the vegetables and roast.
Cover the slow cooker and set it to cook on low for 8 hours or high for 4 hours until the beef is tender.
About 30 minutes before serving, boil water in a large pot, add peeled and cubed potatoes, and cook until tender.
Drain the potatoes and mash them with butter and cream until smooth. Season with salt and pepper.
When the beef is done, remove it from the slow cooker and shred with two forks.
If desired, mix the cornstarch with a little cold water to create a slurry and add it to the broth to thicken.
Serve the shredded beef over mashed potatoes and spoon the broth and veggies over the top.

Notes

For variation, consider using different vegetables or meats. Leftovers can be stored for up to three days in the fridge or frozen for three months.