I stole this recipe for Beef Manhattan from themagicalslowcooker.com. This slow cooker recipe has a fancy presentation but is easy to make. A roast is seasoned with salt and pepper then seared on all sides before placing in a slow cooker. Then brown gravy mix and onion soup mix are sprinkled on top of the meat. Next red wine vinegar is poured on top before covering and cooking for on low for 8 hours. After cooking, the beef is shredded and stir into the gravy. To serve, mashed potatoes are placed on top of a slice of garlic toast then the shredded beef and gravy are spooned on top. This roast is so tasty, you have to make sure no one steals it before it’s time to eat.

The ingredients for this recipe are: 3 lb chuck roast, 1 tsp salt, ½ tsp black pepper, 2 tbsp olive oil, 1 oz packet brown gravy mix, 1 oz packet onion soup mix and ¼ cup red wine vinegar

Pat the chuck roast dry with paper towels. Season all sides with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until browned.

Place the roast in the bottom of the slow cooker. Sprinkle the brown gravy mix and onion soup mix over the roast.

Then pour in the red wine vinegar.

Next cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the beef is very tender.

Remove the roast from the slow cooker and shred it with two forks. Return the beef to the slow cooker, stir into the gravy and let it sit on warm for 10 to 15 minutes to absorb the flavors.

To serve, place mashed potatoes on a slice of garlic toast.

Then spoon the shredded beef and gravy on top and garnish with fresh parsley. Enjoy!

If you liked this recipe for Beef Manhattan then you can also try Slow Cooker Three Envelope Pot Roast, Creamy Mushroom Beef Chuck Roast or Slow Cooker Pot Roast.

Print

Beef Manhattan

A roast is seasoned with salt and pepper then seared on all sides before placing in a slow cooker. Then brown gravy mix and onion soup mix are sprinkled on top of the meat. Next red wine vinegar is poured on top before covering and cooking for on low for 8 hours. After cooking, the beef is shredded and stir into the gravy. To serve, mashed potatoes are placed on top of a slice of garlic toast then the shredded beef and gravy are spooned on top.

Course Entree

Prep Time 20 minutes

Cook Time 9 hours

Servings 8 people

Ingredients

• 3 lb chuck roast can use 3 to 4 lbs
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 oz packet brown gravy mix
• 1 oz packet onion soup mix
• ¼ cup red wine vinegar
• Mashed potatoes
• Garlic toast frozen Texas toast
• Parsley

Instructions

1. Pat the chuck roast dry with paper towels. Season all sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until browned.
3. Place the roast in the bottom of the slow cooker.
4. Sprinkle the brown gravy mix and onion soup mix over the roast, and pour in the red wine vinegar.
5. Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the beef is very tender and shreds easily with a fork.
6. Remove the roast from the slow cooker and shred it with two forks. Return the beef to the slow cooker, stir into the gravy and let it sit on warm for 10 to 15 minutes to absorb the flavors.
7. To serve, place mashed potatoes on a slice of garlic toast, spoon the shredded beef and gravy on top and garnish with fresh parsley. Enjoy!