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Crock Pot Beef Manhattan with Mashed Potatoes and Garlic Texas Toast Recipe

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  • Author: Eliza
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings

Description

This Crock Pot Beef Manhattan recipe is a comforting slow-cooked meal featuring tender, shredded beef chuck roast simmered in savory onion soup and brown gravy mix, enhanced with a touch of red wine vinegar for subtle acidity. Served atop creamy mashed potatoes and paired with crispy Garlic Texas Toast, this hearty dish is perfect for a satisfying family dinner.

Ingredients

Beef and Seasonings

  • 2.5 pound beef chuck roast (can use 2-3 pounds)
  • 1 packet onion soup mix
  • 1 packet brown gravy mix
  • 1 Tablespoon vegetable oil
  • ¼ cup red wine vinegar

Sides

  • Mashed potatoes (store-bought or homemade)
  • Garlic Texas Toast

Garnish (Optional)

  • Chopped fresh parsley or sliced green onions

Instructions

  1. Prepare the Beef: Cut the 2.5 pound beef chuck roast into 3-4 large pieces and pat them dry to ensure a good sear.
  2. Season the Beef: Sprinkle a pinch of the onion soup mix over all sides of the beef pieces, reserving the remaining packet for later use.
  3. Heat the Skillet: Preheat a cast iron skillet over medium-high heat to get it hot enough for searing.
  4. Brown the Beef: Add 1 tablespoon of vegetable oil, swirling it to coat the bottom of the skillet evenly.
  5. Sear the Roast: Place the beef pieces in the skillet without moving them for 2-3 minutes to brown, then flip and sear the other side similarly. This step is for flavor and color, not cooking through.
  6. Prepare the Crock Pot: Spray the inside of a 5-6 quart crockpot with non-stick spray to prevent sticking.
  7. Layer the Beef: Place the seared roast pieces in the crockpot in a single layer if possible.
  8. Add Seasonings: Sprinkle the remaining onion soup mix and the entire packet of brown gravy mix over the beef.
  9. Add Vinegar: Pour ¼ cup of red wine vinegar evenly over the meat and seasonings.
  10. Slow Cook: Cover and cook on low for 8 hours or until the meat easily shreds with a fork. Avoid removing the lid during cooking to maintain temperature and tenderness.
  11. Shred the Meat: Once tender, shred the beef using two forks and mix it back into the crockpot gravy to soak up flavors.
  12. Prepare Sides: While the beef finishes, prepare mashed potatoes and Garlic Texas Toast according to package or recipe directions.
  13. Assemble the Dish: On each plate, place a slice of garlic bread topped with ½ cup mashed potatoes.
  14. Add Beef and Gravy: Top the mashed potatoes with ½ to 1 cup of shredded beef and drizzle some of the crockpot gravy over the meat.
  15. Garnish and Serve: Serve alongside your choice of vegetables and sprinkle with chopped fresh parsley or sliced green onions for a fresh finish.

Notes

  • The onion soup mix and brown gravy mix add both seasoning and thickening; using low-sodium versions can reduce salt content.
  • You can use any purposed beef cut weighing 2-3 pounds if chuck roast is unavailable.
  • Do not remove the lid during cooking to keep the temperature steady and ensure the beef becomes tender.
  • Serve with a vegetable of your choice for a complete meal.
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://recipekind.com/crock-pot-beef-manhattan-with-mashed-potatoes-and-garlic-texas-toast-recipe/