Crock Pot Beef Manhattan (Printer-Friendly)
Savory slow-cooked beef served with creamy mashed potatoes and garlic Texas toast, perfect for comfort dining.
# What You'll Need:
→ Beef
01 -
2.5 to 3 pounds beef chuck roast, cut into 3-4 large pieces
→ Seasonings
02 -
1 packet onion soup mix
03 -
1 packet brown gravy mix
04 -
1 tablespoon vegetable oil
05 -
2 tablespoons red wine vinegar (optional)
→ Serving
06 -
Garlic Texas toast, prepared according to package instructions
07 -
½ cup mashed potatoes per serving, prepared
08 -
Fresh minced parsley, for garnish
# Steps to Follow:
01 -
Cut the beef chuck roast into 3-4 large pieces and pat dry. Lightly sprinkle a pinch of the onion soup mix over all sides of each piece.
02 -
Heat a cast iron skillet over medium-high heat and coat with vegetable oil. Sear roast pieces without moving for 2-3 minutes per side until browned and easily lifted from the pan.
03 -
Spray the crock pot interior with non-stick spray. Place the seared beef pieces in a single layer if possible. Evenly sprinkle the remaining onion soup mix and brown gravy mix over the beef, then pour in the red wine vinegar if using.
04 -
Cover and cook on low for 8 hours, avoiding opening the lid during cooking. Cook until the meat shreds easily with a fork.
05 -
Prepare mashed potatoes and garlic Texas toast as per package directions.
06 -
On each plate, place a slice of garlic Texas toast. Top with ½ cup mashed potatoes, then add ½ to 1 cup shredded beef. Drizzle with gravy from the crock pot and garnish with fresh minced parsley. Serve alongside steamed or roasted vegetables if desired.
# Extra Suggestions:
01 -
Searing the beef is optional but recommended to enhance flavor and retain moisture.
02 -
Avoid lifting the lid during cooking to maintain temperature and tenderness.
03 -
Leftovers can be refrigerated for up to four days or frozen for future meals.