Slow Cooker Beef Manhattan (Print Version)
Slow-cooked beef, potatoes, and carrots, served on toasted bread for a hearty comfort meal.
# Ingredients:
→ Beef and Vegetables
01 -
2 pounds beef chuck roast, trimmed and cut into 2-inch pieces
02 -
1 tablespoon olive oil
03 -
1 medium onion, chopped
04 -
3 cloves garlic, minced
05 -
2 cups beef broth
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon dried thyme
08 -
1 teaspoon dried rosemary
09 -
Salt and freshly ground black pepper, to taste
10 -
4 large potatoes, peeled and cut into chunks
11 -
2 cups baby carrots
→ Serving
12 -
4 slices bread
13 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper, then brown in batches for 4–5 minutes per side. Transfer browned beef pieces to the slow cooker.
02 -
In the same skillet, add the chopped onion and minced garlic. Sauté for 3–4 minutes until softened.
03 -
Pour in the beef broth and Worcestershire sauce. Scrape up any browned bits with a wooden spoon.
04 -
Add dried thyme, dried rosemary, and additional salt and black pepper to the broth mixture. Pour the liquid over the beef in the slow cooker.
05 -
Place the potato chunks and baby carrots over the beef. Stir gently to distribute evenly.
06 -
Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is fork-tender and vegetables are cooked through.
07 -
Toast slices of bread until golden brown. Ladle beef and vegetables over the toasted bread. Garnish with chopped fresh parsley before serving.
# Notes:
01 -
For optimal flavor, thoroughly brown the beef in batches to avoid overcrowding the skillet.
02 -
Allow the beef to rest in the slow cooker on 'keep warm' for up to 30 minutes before serving if needed.