Description
Slow Cooker Beef Manhattan is a comforting and flavorful dish featuring tender beef chuck roast slowly cooked with aromatic vegetables and a rich tomato-based broth. Perfect for a hearty family meal, it combines the deep flavors of beef, garlic, and herbs, creating a deliciously saucy main course that pairs beautifully with mashed potatoes or noodles.
Ingredients
Scale
Main Ingredients
- 2 lbs beef chuck roast, cut into chunks
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Prepare the beef: Trim any excess fat from the beef chuck roast and season the chunks generously with salt and pepper to enhance flavor during cooking.
- Sear the beef (optional): Heat a small amount of oil in a skillet over medium-high heat and sear the beef chunks until browned on all sides. This step adds depth to the beef’s flavor but can be skipped if short on time.
- Layer the vegetables in the slow cooker: Place the chopped onions, minced garlic, carrots, and celery evenly at the bottom of the slow cooker, creating a flavorful bed for the beef.
- Prepare the sauce: In a bowl, whisk together the low-sodium beef broth, tomato paste, Worcestershire sauce, smoked paprika, dried thyme, salt, and pepper until smooth. Pour this mixture evenly over the layered vegetables.
- Add the beef and cook: Place the seared (or unseared) beef chunks on top of the sauce and vegetable base. Cover the slow cooker and cook on low for 8 hours or on high for 4 hours until the beef is fork-tender and the flavors have melded beautifully.
- Adjust seasoning and serve: Before serving, taste the sauce and adjust seasoning with additional salt and pepper if needed. Serve the beef and sauce hot over creamy mashed potatoes or your favorite noodles for a complete meal.
Notes
- Searing the beef before slow cooking enhances the flavor but is optional if you are short on time.
- Use low-sodium beef broth to control the saltiness of the dish.
- This recipe can be made a day ahead; flavors deepen when allowed to rest overnight in the refrigerator.
- Leftovers store well in the fridge for up to 3 days or can be frozen for up to 2 months.
- For a thicker sauce, you can remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
