Description
Slow Cooker Beef Manhattan is a comforting, hearty dish featuring tender chunks of beef chuck roast slow-cooked with aromatic vegetables and a rich tomato-based sauce. Perfect for an easy, hands-off meal, this dish pairs wonderfully with mashed potatoes or noodles for a classic family dinner.
Ingredients
Scale
Beef and Seasonings
- 2 lbs beef chuck roast, cut into chunks
- Salt and pepper to taste
- 1 tsp smoked paprika
- 1 tsp dried thyme
Vegetables
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
Liquids and Sauces
- 2 cups low-sodium beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
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.
- Sear the Beef (Optional): For extra depth of flavor, heat a small amount of oil in a skillet over medium-high heat and brown the beef chunks on all sides until a crust forms. This step adds richness but can be skipped for convenience.
- Layer Vegetables: Place the chopped onions, minced garlic, carrots, and celery at the bottom of your slow cooker to create a flavorful base for the dish.
- Mix Sauce and Pour: In a bowl, whisk together the low-sodium beef broth, tomato paste, Worcestershire sauce, smoked paprika, dried thyme, salt, and pepper. Pour this mixture evenly over the layered vegetables in the slow cooker.
- Add Beef to Slow Cooker: Arrange the seared (or raw) beef chunks on top of the vegetable and broth mixture, ensuring they are submerged in the liquid for even cooking.
- Slow Cook the Beef: Cover the slow cooker and cook on low heat for 8 hours or on high heat for 4 hours until the beef is fork-tender and juicy.
- Final Seasoning and Serving: Taste the sauce and adjust salt and pepper if needed. Serve the tender beef and vegetable mixture over creamy mashed potatoes or your favorite type of noodles for a comforting, complete meal.
Notes
- Searing the beef is optional but recommended for enhanced flavor and color.
- To make this dish quicker, use the high setting on your slow cooker and cook for 4 hours instead of 8 hours on low.
- This recipe pairs well with mashed potatoes, egg noodles, or even rice.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Use low-sodium broth to better control the salt content in the dish.
