Let Me Tell You About Slow Cooker Beef Manhattan with Mashed Potatoe
Alright, friend, here’s the deal—if you’re looking for comfort food that practically cooks itself (and lets you sneak a nap or, in my case, fold a mountain of laundry), this is the recipe. I remember the first time I made Slow Cooker Beef Manhattan with mashed potatoe for my folks—my dad actually asked if I’d ordered takeout because he didn’t believe I’d made gravy that smooth. Ha! (Joke’s on him; I’d just watched, like, three YouTube gravy videos.) Anyway, there’s something about this dish that takes me straight back to chilly autumn evenings, when the windows fogged up and we’d argue over who got to scrape the gravy bowl. And honestly, if you don’t end up with gravy on your shirt, are you even eating it right?
Why You’ll Love This Cozy Classic
I make this when I know my day’s gonna be bonkers but I still want dinner to feel like a big warm hug. My family goes wild for it, especially my son, who calls it “the meat mountain”—he’s not wrong. (I used to try fancying it up, but honestly, they just want the simple, good stuff.) And the best part? The slow cooker does almost all the heavy lifting. I don’t even bother with searing the beef half the time—though, yeah, it gives extra flavor, if you want to fuss. Oh, and I’ve finally figured out how not to end up with gluey potatoes, which took me embarrassingly long. True story.
What You’ll Need (Plus a Few Swaps)
- 2-2.5 lbs beef roast (chuck’s my go-to, but I’ve totally used round roast in a pinch; my grandmother swore by the local butcher’s, but supermarket beef works fine)
- 1 onion, chopped (yellow or sweet—red gives it a weird color, but hey, your call)
- 2 cups beef broth (I’ll be honest, I usually just use bouillon cubes—if you have homemade, more power to you)
- 2 tbsp Worcestershire sauce (or that British brown sauce if it’s kicking about in your fridge)
- 1 tsp garlic powder (or 2 cloves fresh garlic, minced, if you want to be fancy)
- 1/2 tsp black pepper (just eyeball it, I won’t tell)
- 1/2 tsp salt (or to taste—I’m heavy-handed, but you do you)
- 2 tbsp cornstarch (for the gravy—flour works, but it’s not as silky, in my opinion)
- For the mashed potatoe:
- 2 lbs potatoes (Russet or Yukon Gold—I use whatever’s on sale)
- 4 tbsp butter (salted, unsalted, whatever’s in the fridge)
- 1/2 cup milk (sometimes I use sour cream or a splash of cream, if I’m feeling decadent)
- Salt and pepper, to taste
How To Make It (With a Few Side Notes)
- First, plop your beef roast in the slow cooker. No need to brown it unless you’ve got extra time or you’re feeling chef-y. Scatter the chopped onion over (don’t worry if it looks like too much, it mellows out as it cooks).
- Pour in the beef broth, Worcestershire, garlic, salt, and pepper. Give it a little stir. This is where I usually sneak a taste of the broth—sometimes I add more Worcestershire if no one’s looking.
- Pop the lid on, set your slow cooker to low for 7-8 hours. Or high for about 4-5 if you’ve left this too late (like I always do). Don’t fuss with it; just let it do its thing.
- About 45 minutes before you’re ready to eat, peel and chop the potatoes (or don’t, if you like skins—my kids complain, but I think it’s more rustic). Boil in salted water until fork-tender—usually 15-ish minutes.
- Drain the potatoes, mash with butter and milk. Add more milk if you want it creamier, or just go nuts with the butter. Salt and pepper to taste. Don’t stress if there are lumps; they’re called “homemade texture.”
- Back to the beef: pull it out carefully (it’ll fall apart a bit, that’s good). Slice or just shred with forks. Pour the cooking juices into a saucepan (or leave them in the slow cooker if you’re lazy like me), whisk in the cornstarch (I mix it with a splash of water first so it doesn’t go lumpy). Simmer until thickened. If it looks weird at first, just keep whisking; it always comes together.
- To serve, pile some mashed potatoe onto a plate, top with beef, then drown the whole thing in gravy. That’s the official order in my house.
Notes from the (Messy) Trenches
- If you forget the Worcestershire, it’s not the end of the world—just add a splash of soy sauce instead. Actually, I find it works better if you go a bit overboard on the umami.
- Some days, I throw in a carrot or two for sweetness (my husband doesn’t notice, and neither do the kids).
- Don’t worry if your gravy is a bit too thin—it thickens as it sits. Or just call it “au jus” and act like you meant to.
Variations I’ve Messed Around With
- Turkey Manhattan: Tried this one Thanksgiving with leftover turkey. Um. Not my favorite. Tasted a bit like school lunch—stick with beef.
- Loaded Potatoe: Stir in some cheddar, chives, or bacon to the mashed potatoe. My kids call this “restaurant style.”
- Mushroom Gravy: Add a handful of sliced mushrooms to the slow cooker. Makes it a bit ‘fancier.’
Equipment You’ll Need
- Slow cooker (I use a 6-quart, but honestly, any big one will do. Don’t have one? Borrow from your neighbor, or use a Dutch oven in the oven at low temp—it works, just check the liquid a few times.)
- Potato masher or fork (or, in a pinch, a big wooden spoon—just builds character, and a sore arm!)
- Sturdy saucepan for gravy (if you bother to move it out of the slow cooker, which I rarely do)
Storage (If It Lasts That Long)
Supposedly, you can store leftovers in an airtight container in the fridge for up to 3 days. But, honestly, in my house, it never lasts more than a day! Tastes even better the next day, I think—something about the flavors mingling overnight. If you want to freeze it, just keep the beef and the mashed potatoe separate (I’ve found thawed mashed potatoe gets a bit weird, but it’s edible).
How I Serve It (and Why)
Tradition around here is to do a big scoop of mashed potatoe smack in the middle of the plate, beef on top, then smother everything in gravy—no such thing as too much gravy. Sometimes I throw some peas on the side (usually from the freezer, if we’re being honest). Oh, and a hunk of bread to mop up the extra gravy if you’re feeling fancy. My brother once put ketchup on his. I tried not to judge… but I did.
What I Wish I’d Known (My ‘Pro’ Tips)
- Don’t rush shredding the beef—it’ll fall apart if it’s done, but if you try to force it too soon, you’ll just get tough chunks (trust me, I tried once and regretted it).
- Let your potatoes dry in the pot after draining, just a minute, so you don’t get watery mash. Actually, I find it works better if you forget about them for 5 minutes, just don’t burn the bottom.
- If your gravy goes lumpy, blend it! Or just pretend it’s “rustic” and move on.
FAQ—You Actually Asked, So Here Goes
- Can I make this ahead?—Yep, and it tastes better the next day. Just warm gently, keep some extra broth on hand in case it thickens up too much.
- Can I use instant mashed potatoe?—Sure, won’t tell anyone. Actually, I’ve done it, especially when my in-laws show up early and I’m scrambling. It’s not quite the same, but it’ll do in a pinch.
- What if I don’t have cornstarch?—Try flour, or just let the gravy reduce a bit longer. Or check out this guide for alternate thickeners.
- Is there a vegetarian option?—Not really this time, though if you want something similar, check out this lentil stew. I’m guessing it’d probably be good with mashed potatoe, too!
- My slow cooker runs hot—is that bad?—Nope, just check after 6 hours, or your beef might dry out. Some slow cookers are a law unto themselves, I swear. You might want to invest in a meat thermometer like the ones Serious Eats recommends, but honestly, I just wing it half the time.
If you try this, let me know how it turns out (bonus points for gravy stains on your shirt). Cooking’s all about making it your own, right? Anyway, thanks for hanging in there through my rambling—hope dinner’s as good for you as it is for us. Cheers!
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 packet brown gravy mix (about 1 ounce)
- 2 pounds russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 cup milk
Instructions
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1Season the beef chuck roast with salt and black pepper on all sides.
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2Heat olive oil in a skillet over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side.
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3Transfer the seared beef to the slow cooker. Add beef broth and Worcestershire sauce. Cover and cook on low for 8 hours, or until the beef is tender and shreds easily.
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4About 30 minutes before serving, prepare the mashed potatoes. Boil the cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with butter and milk until smooth.
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5Remove the beef from the slow cooker and shred with two forks. Whisk the brown gravy mix into the cooking liquid in the slow cooker until thickened.
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6To serve, place a scoop of mashed potatoes on each plate, top with shredded beef, and ladle the brown gravy over the top.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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