The Best Slow Cooker Beef Manhattan is a classic comfort food dish made easy with the help of a slow cooker. Tender shredded beef is served over thick slices of bread and creamy mashed potatoes, then smothered in rich brown gravy. It’s a warm, filling meal that feels like a homemade diner-style dinner—perfect for cozy nights or satisfying Sunday suppers.
Why You’ll Love This Recipe
I love this recipe because it turns a hearty, old-school dish into a low-effort, high-reward meal. The slow cooker does all the work, making the beef melt-in-your-mouth tender without needing any attention. Layering it with mashed potatoes and bread turns it into the ultimate comfort food. It’s great for feeding the family or meal prepping for the week, and it always hits the spot on chilly days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Chuck roast or beef stew meat
Onion, sliced
Garlic, minced
Beef broth
Worcestershire sauce
Salt and black pepper
Dried thyme
Bay leaf
Cornstarch + water (for thickening the gravy)
Mashed potatoes (homemade or store-bought)
Thick-sliced white or sourdough bread
Optional: butter, parsley, or extra gravy for serving
Directions
I place the sliced onions and garlic in the bottom of the slow cooker.
I season the beef with salt, pepper, and thyme, then place it on top of the onions.
I pour in the beef broth and Worcestershire sauce, add the bay leaf, and cover.
I cook on low for 8 hours or on high for about 4–5 hours, until the beef is fall-apart tender.
I remove the bay leaf, shred the beef with two forks, and return it to the juices.
I mix cornstarch with a little cold water, then stir it into the slow cooker. I cover and cook on high for another 15–20 minutes until the gravy thickens.
To serve, I lay a slice of bread on each plate, scoop mashed potatoes on top, and pile on the shredded beef with a generous ladle of gravy.
Servings and timing
This recipe makes about 4 to 6 servings. It takes just 10 minutes to prep and cooks in 8 hours on low or 4–5 hours on high. It’s perfect for letting cook while I go about my day.
Variations
I sometimes use leftover roast beef or pot roast and just make fresh gravy in a saucepan.
For a twist, I use garlic mashed potatoes or cheesy mashed potatoes for extra flavor.
I’ve made this open-faced style with toasted rye or sourdough instead of plain white bread.
Adding sautéed mushrooms to the gravy makes it even heartier.
I’ve also made a version with turkey and turkey gravy for a holiday-style twist.
storage/reheating
I store leftovers in airtight containers in the fridge for up to 4 days. When reheating, I warm the beef and gravy together on the stovetop or in the microwave until hot. I store mashed potatoes and bread separately and reheat just before assembling. The beef and gravy also freeze well for up to 2 months.
FAQs
What cut of beef works best?
Chuck roast is my go-to—it becomes super tender after slow cooking. Stew meat or bottom round works too, but might take a bit longer to soften.
Can I use store-bought gravy?
I prefer the slow-cooked juices turned into gravy for the best flavor, but if I’m in a hurry, I’ve stirred in a jar of beef gravy near the end and it still tastes great.
What kind of bread should I use?
I like thick-cut white, sourdough, or even Texas toast. The bread should be sturdy enough to hold up under the gravy and beef.
Do I have to make mashed potatoes from scratch?
Not at all. While homemade tastes best, store-bought or instant mashed potatoes work great when I’m short on time.
Can I make this ahead of time?
Yes, it reheats beautifully. I often cook the beef the day before, then warm everything up and assemble fresh when I’m ready to serve.
Conclusion
The Best Slow Cooker Beef Manhattan is one of my favorite comfort food dinners—rich, filling, and easy to prepare. With tender beef, smooth mashed potatoes, and warm gravy over soft bread, it’s like a hug on a plate. Whether I’m cooking for my family or just want something cozy after a long day, this recipe never fails to satisfy.
The Best Slow Cooker Beef Manhattan is a cozy, diner-style comfort food featuring tender shredded beef over mashed potatoes and thick bread, all smothered in rich brown gravy. This slow cooker version makes it easy to prepare a hearty meal with minimal effort—perfect for chilly evenings or Sunday suppers.
Author:Lizaa
Prep Time:10 minutes
Cook Time:8 hours (low) or 4–5 hours (high)
Total Time:8 hours 10 minutes
Yield:4–6 servings
Category:Dinner
Method:Slow Cooker
Cuisine:American
Ingredients
2–3 lb chuck roast or beef stew meat
1 onion, sliced
2–3 garlic cloves, minced
2 cups beef broth
2 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1 bay leaf
1–2 tbsp cornstarch + 2 tbsp cold water (for thickening)
4–6 servings mashed potatoes (homemade or store-bought)
4–6 slices thick-cut white or sourdough bread
Optional: butter, parsley, or extra gravy for garnish
Instructions
Place sliced onion and minced garlic in the bottom of the slow cooker.
Season beef with salt, pepper, and thyme, then place on top of the onions.
Pour in beef broth and Worcestershire sauce. Add the bay leaf and cover.
Cook on low for 8 hours or on high for 4–5 hours, until beef is fork-tender.
Remove bay leaf. Shred beef using two forks and return it to the juices.
Stir in a cornstarch slurry (cornstarch + water), cover, and cook on high for 15–20 minutes until gravy thickens.
To serve, lay a slice of bread on each plate, top with mashed potatoes, then shredded beef and gravy.
Notes
Use leftover pot roast and make fresh gravy if short on time.
Try garlic or cheesy mashed potatoes for added flavor.
Toasted rye or sourdough adds a rustic twist to the base.
