You know those nights when you just crave something warm, hearty, and incredibly satisfying? For me, that’s usually when a Slow Cooker Beef Manhattan comes to mind. It’s pure comfort food bliss, transforming simple ingredients into a tender, flavorful beef sandwich that just melts in your mouth. I remember my mom making something like this years ago, and getting that exact cozy feeling from my own slow cooker version? Pure kitchen magic! This recipe is my go-to because it’s just SO easy – set it and forget it, and dinner is practically done. Honestly, mastering slow cooker recipes is one of my favorite ways to get a delicious meal on the table without all the fuss.
Why You’ll Love This Slow Cooker Beef Manhattan
This Slow Cooker Beef Manhattan is an absolute winner, and here’s why:
- Seriously Easy Prep: You just toss everything in the slow cooker and let it do all the magic!
- Melt-in-Your-Mouth Tender Beef: The slow cooker is a miracle worker; your beef will be so soft and shreddable.
- Big Flavor, Little Effort: Those simple marinades I used? They pack a serious flavor punch without any fuss.
- Ultimate Comfort Food: Honestly, this is the kind of meal that feels like a warm hug.
- Perfect for Busy Nights: It’s my go-to for a reason – truly a set-it-and-forget-it dinner hero!
- Crowd-Pleaser Guaranteed: Seriously, everyone I’ve ever made this for absolutely loves it.
Gather Your Ingredients for Slow Cooker Beef Manhattan
Alright, let’s get our mise en place ready! For this dreamy Slow Cooker Beef Manhattan, you’ll need just a few things that are probably already in your pantry or easy to grab. Trust me, good ingredients make all the difference!
For the Star: The Beef
First up, the beef! You want a nice, sturdy cut that can handle a long, slow cook.
- 2 pounds beef chuck roast: Make sure it’s trimmed of any big fatty bits.
- 1 cup beef broth: This forms the base of our cooking liquid.
- 1/4 cup Worcestershire sauce: Shhh, this is a secret flavor booster!
- 1 tablespoon soy sauce: Adds a savory depth you’ll love.
- 1 teaspoon garlic powder: For that essential garlicky goodness without the fuss of fresh garlic.
- 1/2 teaspoon black pepper: Just a little kick.
For the Glorious Gravy
Once the beef is tender, we’ll whip up a quick, rich gravy.
- 1/4 cup all-purpose flour: This is our thickener.
- 2 tablespoons butter: For richness and to get our roux going.
- 2 cups beef broth: More beefy goodness for that luscious gravy.
For Serving It Up Right
We need something to hold all this deliciousness!
- 6 hoagie rolls: Split them lengthwise – they’re the perfect vehicle!
Step-by-Step Guide to Making Your Slow Cooker Beef Manhattan
Okay, now for the fun part! Turning that beautiful beef into the most amazing sandwich you’ve ever had. It’s honestly so straightforward, you’ll wonder why you haven’t been making this all along. Just follow these simple steps and get ready for some serious comfort food! If you’re a fan of soul-warming meals, you might also adore a good velvety French garlic soup.
Preparing the Beef for Slow Cooker Beef Manhattan
First things first, place your trimmed beef chuck roast right into the bottom of your slow cooker. It’s your main star! Then, in a little bowl, go ahead and whisk together that beef broth, the Worcestershire sauce (don’t skip it!), soy sauce, garlic powder, and a good pinch of black pepper. This magical mixture is going to infuse SO much flavor into the beef as it cooks. Pour it all over the roast. See? Already easy!
Cooking and Shredding the Beef
Now, put the lid on your slow cooker and let the magic happen. You can cook it on low for about 6 to 8 hours, or if you’re in more of a hurry, high for 3 to 4 hours works too. The key is just cooking it until the beef is fork-tender – it should practically fall apart. Once it’s ready, carefully take the beef out and put it on a cutting board. Grab two forks and shred that gorgeous, tender beef. It’s so satisfying to see it pull apart so easily!
Crafting the Rich Gravy
While the beef is resting, grab a saucepan. Carefully strain all that flavorful liquid from the slow cooker into the pan – you should have around 2 cups. We’re tossing out any solid bits left in the slow cooker. In a separate skillet, melt your butter over medium heat. Whisk in the flour and let it cook for a minute or two until it’s lightly golden. This is your roux – the start of a perfect gravy! Slowly, whisk in the strained beef liquid, a little at a time, until it’s all combined. Bring this to a gentle simmer, and keep stirring it until it thickens up beautifully, usually about 5 to 7 minutes.
Assembling Your Slow Cooker Beef Manhattan Sandwiches
Almost there! Now, add your wonderfully shredded beef back into that luscious, thickened gravy. Give it a good stir to make sure every piece of beef is coated. Let it simmer together for another 5 minutes or so, just to heat everything through. And the grand finale? Spoon this incredible beef and gravy mixture generously into your split hoagie rolls. For an extra special touch, you can totally toast your hoagie rolls under the broiler for a minute or two before you fill them – it adds a nice little crunch!
Tips for the Perfect Slow Cooker Beef Manhattan
Making a fantastic Slow Cooker Beef Manhattan is pretty foolproof, but here are a few little tricks I’ve picked up that really make it shine. First off, don’t skimp on the quality of your beef chuck roast! Picking a piece with good marbling makes a world of difference in tenderness and flavor after those long hours in the slow cooker. Also, remember that slow cookers can vary, so keep an eye on your beef towards the end of the cooking time. You’re looking for it to be super tender, easy to pull apart with forks. And for that gravy? If it seems a little thin after simmering, a quick slurry of cornstarch and water can work wonders to thicken it right up. Oh, and if you love a good crispy side with your comfort food, my crispy garlic herb roasted potatoes pair SO well with this!
Frequently Asked Questions About Slow Cooker Beef Manhattan
Got questions? I’ve got answers! Making the best Slow Cooker Beef Manhattan is all about a few little secrets, and I’m happy to share.
Can I use a different cut of beef for my Slow Cooker Beef Manhattan?
Absolutely you can! While chuck roast is my fave for its tender shreddability, a nice beef brisket or even a leaner cut like top round can work. Just know that leaner cuts might not get *quite* as fall-apart tender, so you might need a little less cooking time.
How to thicken the gravy if it’s too thin?
No worries if your gravy isn’t as thick as you like! Just whisk about a tablespoon of cornstarch with two tablespoons of cold water until it’s smooth, then stir that slurry into your simmering gravy. Let it bubble for a minute or two until it thickens right up!
Can I make the Slow Cooker Beef Manhattan ahead of time?
You totally can! The beef and gravy actually taste even better when they’ve had time to meld overnight. Just store them in an airtight container in the fridge. Reheat gently on the stovetop or in the microwave before spooning into your rolls.
Nutritional Information
Just a little heads-up: the nutritional info below is an estimate per sandwich, and it can totally vary depending on the exact brands of ingredients you use and how generous you are with the filling! Here’s a ballpark:
Calories: ~550 | Protein: ~35g | Fat: ~25g | Carbohydrates: ~45g
Share Your Slow Cooker Beef Manhattan Creation!
Oh, I just LOVE hearing from you all! If you give this Slow Cooker Beef Manhattan a try, please drop a comment below and let me know what you think! Your feedback helps me so much, and I’d be absolutely thrilled if you shared a picture of your delicious creation with me on social media. Seriously, seeing your kitchen triumphs makes my day! For more about me and why I love sharing these recipes, check out the About Us page!
Slow Cooker Beef Manhattan
Ingredients
Equipment
Method
- Place the beef chuck roast in the slow cooker.
- In a small bowl, whisk together 1 cup of beef broth, Worcestershire sauce, soy sauce, garlic powder, and black pepper. Pour this mixture over the beef in the slow cooker.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and easily shreds.
- Once the beef is cooked, remove it from the slow cooker and place it on a cutting board. Shred the beef using two forks.
- Strain the liquid from the slow cooker into a saucepan, discarding any solids. You should have about 2 cups of liquid.
- In a skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly browned.
- Gradually whisk in the strained beef liquid. Bring to a simmer and cook, stirring constantly, until the gravy thickens, about 5-7 minutes.
- Return the shredded beef to the thickened gravy and stir to combine. Cook for another 5 minutes to heat through.
- Spoon the beef and gravy mixture into the split hoagie rolls to serve.