Beef Manhattan

5 from 5 votes

This Beef Manhattan is slow cooker shredded beef in a rich homemade gravy served over creamy mashed potatoes and garlic toast. It takes 10 minutes to pull together in the morning and is ready and waiting at dinner — the ultimate budget-friendly comfort food that feeds 8 people for about $25.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $25.41, $3.18 per Serving

Ingredients

3 lb beef roast
1 tablespoon oil optional, for browning
1 packet gravy mix
1 packet onion soup mix
1 tablespoon minced garlic or 3 cloves, minced
¼ cup red wine vinegar
1 teaspoon black pepper
1 cup beef broth
4 cups prepared mashed potatoes
6 –8 slices prepared garlic toast
For thickening:
2 tablespoons cornstarch
½ cup cold water

Instructions

Heat the oil in a large skillet over medium-high heat.
Sear the beef roast on all sides until well browned. This step is optional but adds extra flavor.
Pour the beef broth into the hot skillet and scrape up the browned bits from the bottom.
Place the roast in the slow cooker. Sprinkle the gravy mix, onion soup mix, garlic, and black pepper over the top.
Pour the deglazed broth and red wine vinegar over the roast.
Cover and cook on LOW for 8–10 hours, until the beef is tender and easily shreds with a fork.
Remove the roast, shred the meat, and return it to the slow cooker.
In a small bowl, whisk the cornstarch with the cold water until smooth. Stir the mixture into the slow cooker.
Turn the slow cooker to HIGH and cook uncovered for 15–20 minutes, or until the gravy thickens.
Serve the shredded beef and gravy over mashed potatoes and garlic toast.

Notes

Add sliced onions or mushrooms for extra flavor.

Swap garlic toast for Texas toast or crusty bread.

Make it ahead—the flavors get even better the next day.

Store the shredded beef and gravy together in an airtight container. Keep mashed potatoes and garlic toast separate if possible. Refrigerate for up to 3–4 days.

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