Description

A savory, comforting slow cooker beef Manhattan featuring tender beef, rich brown gravy, and fluffy mashed potatoes – perfect for a cozy dinner.

Ingredients

2 lbs beef chuck roast, trimmed
1 large onion, sliced
2 cups beef broth
1 packet brown gravy mix (about 1 oz)
1 tablespoon Worcestershire sauce
3 cups mashed potatoes, prepared
1 teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons cornstarch (optional, for thickening)

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Instructions

1. Season the beef chuck roast generously with salt, black pepper, and garlic powder.

2. Place the sliced onion in the bottom of a slow cooker, then lay the beef roast on top.

3. In a bowl, whisk together the beef broth, brown gravy mix, and Worcestershire sauce. Pour over the beef.

4. Cover and cook on low for 8 hours, or until the beef is fork-tender.

5. Optional: Remove beef and whisk in cornstarch slurry to thicken the gravy. Shred beef and return to the gravy.

6. To serve, place a scoop of mashed potatoes on each plate, top with shredded beef and ladle over with plenty of rich gravy.

Notes

To thicken the gravy, whisk 2 tablespoons of cornstarch with 2 tablespoons of water and stir into the hot liquid after removing the beef. For deeper flavor, sear the beef before slow cooking. Use homemade mashed potatoes for extra comfort or store-bought for convenience. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.