Crock Pot Beef Manhattan (Printer-Friendly)

Slow-cooked tender beef layered with mashed potatoes and garlic toast, topped with savory gravy.

# What You’ll Need:

→ Beef Roast

01 - 2-3 pounds beef chuck roast

→ Seasonings

02 - 1 package onion soup mix
03 - 1 package brown gravy mix
04 - 1 tablespoon red wine vinegar (optional)
05 - 1 tablespoon vegetable oil

→ Accompaniments

06 - Garlic Texas toast, prepared according to package instructions
07 - Mashed potatoes, prepared according to package instructions or homemade
08 - Fresh minced parsley for garnish (optional)

# Steps to Follow:

01 - Cut the beef chuck roast into 3-4 large pieces and pat dry. Lightly sprinkle onion soup mix over all sides of the beef pieces. Heat vegetable oil in a cast iron skillet over medium-high heat. Sear each side of the beef pieces for 2-3 minutes without disturbing, until a caramelized crust forms.
02 - Spray the inside of the slow cooker with non-stick spray. Place seared beef pieces in a single layer inside the slow cooker.
03 - Evenly sprinkle the remaining onion soup mix and powdered brown gravy mix over the beef. Pour red wine vinegar over the contents if using.
04 - Cover and cook on low heat for 8 hours or until the beef is tender and easily shredded with a fork. Avoid lifting the lid during cooking to maintain temperature and moisture.
05 - While the beef cooks, prepare mashed potatoes and garlic Texas toast according to their package directions or your preferred method.
06 - Place one slice of garlic Texas toast on each plate. Top with ½ cup mashed potatoes, then add ½ to 1 cup of shredded beef. Drizzle with cooking gravy from the slow cooker and garnish with fresh minced parsley if desired. Serve alongside steamed or roasted vegetables.

# Helpful Hints:

01 - Searing the roast enhances flavor and helps retain moisture but can be omitted for convenience.
02 - Avoid removing the slow cooker lid during cooking to ensure optimal tenderness.
03 - Red wine vinegar is optional but aids in tenderizing and brightening the flavor.
04 - Leftover shredded beef can be refrigerated for up to four days or frozen for longer storage.

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