Slow Cooker Beef Manhattan Recipe
A comforting, hands‑off casserole of tender slow‑cooked beef chunks layered with bread cubes and smothered in a rich onion gravy—perfect for easy weeknight dinners and meal prep.
Ingredients
- 2½ lb beef chuck roast cut into 2–3″ chunks
- 8 –10 slices white sandwich bread crusts removed and cubed
- 2 TB unsalted butter divided
- 1 large yellow onion thinly sliced
- 3 cloves garlic minced
- 3 TB all‑purpose flour
- 2 cups low‑sodium beef broth
- 1 cup water
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- Salt & freshly ground black pepper to taste
- 1 cup shredded sharp cheddar optional
- 2 TB fresh parsley chopped (for garnish)
Instructions
- Prep & Sear: Pat beef dry, season with salt and pepper. In a skillet over medium‑high heat, melt 1 TB butter and brown beef in batches (2–3 min per side). Transfer to slow cooker.
- Make the Roux Base: In the same skillet, melt remaining butter. Sauté onions until soft and golden (6–8 min). Add garlic, cook 30 sec. Stir in flour and whisk 1–2 min until lightly toasted.
- Build the Gravy: Gradually whisk in beef broth and water, scraping up fond. Add Worcestershire, mustard, and paprika. Season lightly; simmer 2 min.
- Layer & Cook: Place half the bread cubes in slow cooker, top with beef, pour gravy evenly, then add remaining bread. Press down gently. Cook on LOW for 6–8 hr or HIGH for 3–4 hr.
- Optional Cheese Finish: During last 15 min on HIGH, sprinkle cheddar over top to melt.
- Rest & Garnish: Let stand covered 10 min. Garnish with parsley before serving.
Notes
- Bread Tip: Use day‑old or slightly stale bread to absorb gravy without turning mushy.
- Thickening: If gravy is thin, whisk 1 TB cornstarch with a splash of liquid and stir in, cooking an extra 20 min.
- Storage: Refrigerate in airtight container up to 4 days; freeze (up to 3 months) with extra gravy on top.
- Variations: Add sautéed mushrooms and thyme for earthiness, or swap half the broth for dark beer for depth.