Description

Slow Cooker Beef Manhattan is a comforting, tender beef stew cooked low and slow with aromatic vegetables and a rich, flavorful sauce. Perfect for an easy, hearty meal, this recipe uses a chuck roast simmered in a tomato and beef broth base infused with garlic, smoked paprika, and thyme. Serve over creamy mashed potatoes or noodles for a classic, satisfying dish.

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
1 tbsp oil (optional, for searing)

Cook Mode Prevent your screen from going dark

Instructions

Prep the Beef: Trim excess fat from the beef chuck roast and season the chunks generously with salt and pepper to enhance the flavor.
Sear the Beef (Optional): Heat a tablespoon of oil in a skillet over medium-high heat. Sear the beef chunks on all sides until nicely browned to lock in juices and add depth to the dish.
Layer Vegetables in Slow Cooker: Place the chopped onions, minced garlic, carrots, and celery in the bottom of the slow cooker to form a flavorful base.
Prepare Sauce Mixture: In a bowl, whisk together the low-sodium beef broth, tomato paste, Worcestershire sauce, smoked paprika, dried thyme, salt, and pepper until well combined. Pour this mixture evenly over the vegetables in the slow cooker.
Add Beef and Cook: Place the seared beef chunks on top of the sauce and vegetable layer. Cover with the slow cooker lid and cook on low for 8 hours or on high for 4 hours until the beef is fork-tender.
Adjust Seasoning and Serve: Check the seasoning and add more salt or pepper if needed. Serve the tender Beef Manhattan hot over creamy mashed potatoes or noodles for a cozy meal.

Notes

Searing the beef is optional but recommended for better flavor.
Use low-sodium beef broth to control the saltiness of the dish.
Leftovers can be refrigerated for up to 3 days and reheat well.
For a thicker sauce, remove the beef after cooking and simmer the sauce on the stovetop until reduced.
Serve with mashed potatoes or wide egg noodles for a traditional presentation.