Tender beef, rich brown gravy, and a pile of buttery mashed potatoes come together to make this Slow Cooker Beef Manhattan a comfort food classic you’ll want to make again and again. Every bite is hearty, savory, and perfectly cozy—just what you want at the end of a long day.
WHAT IS BEEF MANHATTAN?
Beef Manhattan is a diner-style open-faced sandwich that’s loaded with flavor. It starts with slices of tender roast beef placed over soft white bread, served with a scoop of creamy mashed potatoes, and then smothered in thick, savory gravy. Everything gets a turn in the slow cooker, so the beef is juicy and falls apart easily when served. Think of it as a cross between pot roast and hot roast beef sandwiches.
WHY YOU’LL LOVE THIS RECIPE
It’s pure comfort food.
It’s the kind of meal that warms you up on chilly nights and fills the kitchen with mouthwatering aromas. And since it cooks low and slow, the beef turns out incredibly tender. The slow cooker makes it a set-it-and-forget-it dinner that’s great for busy days.
INGREDIENTS YOU’LL NEED
Here’s what you’ll need to make this slow cooker beef Manhattan recipe:
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2 to 2½ pounds beef chuck roast
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1 tablespoon olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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1 packet brown gravy mix
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1 packet onion soup mix
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1 tablespoon Worcestershire sauce
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2 cups beef broth
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1 teaspoon garlic powder
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1 tablespoon cornstarch (for thickening, optional)
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2 slices white sandwich bread per serving
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3 to 4 cups mashed potatoes (for serving)
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Chopped parsley, for garnish (optional)
HOW TO MAKE SLOW COOKER BEEF MANHATTAN
STEP ONE: Sear the beef.
In a large skillet, heat olive oil over medium-high heat. Season the beef roast on both sides with salt and pepper. Sear each side for about 2 minutes until it’s nicely browned. This step locks in flavor and helps create a rich base for the gravy.
STEP TWO: Prepare the slow cooker.
Place the seared beef roast into the slow cooker. Sprinkle the brown gravy mix, onion soup mix, and garlic powder evenly over the top. Add Worcestershire sauce and pour in the beef broth.
STEP THREE: Slow cook.
Cover and cook on low for 8 hours or until the beef is tender enough to pull apart easily with a fork. The slow cooking process allows the flavors to meld into a savory, silky gravy.
STEP FOUR: Shred the beef.
Remove the roast from the slow cooker and shred it into bite-sized pieces using two forks. Return the shredded beef to the slow cooker and stir to coat with the juices.
STEP FIVE: Thicken the gravy (optional).
If you prefer a thicker gravy, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the slow cooker and cook on high for 10 to 15 minutes until the gravy thickens slightly.
HOW TO ASSEMBLE BEEF MANHATTAN
Here’s how to build the perfect plate:
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Lay one slice of white sandwich bread on a plate.
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Add a generous portion of shredded beef on top.
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Place another slice of bread over the beef (optional for a double-decker).
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Spoon a scoop of mashed potatoes beside—or right on top of—the sandwich.
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Ladle plenty of gravy over everything.
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Sprinkle with fresh parsley if desired.
It’s simple, comforting, and absolutely satisfying.
PRO TIPS FOR THE BEST RESULTS
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Use the right cut: Chuck roast or rump roast works best because they’re flavorful and become tender with slow cooking.
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Don’t rush it: Low and slow gives the best results. Cooking on high may save time, but the beef won’t be as tender.
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Homemade gravy option: You can make a quick pan gravy with the slow cooker drippings if you prefer to skip the packet mix. Just pour the juices into a saucepan, whisk in a bit of flour or cornstarch, and simmer until thickened.
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Toast the bread: Lightly toasting the sandwich bread keeps it from becoming too soggy under the gravy.
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Mashed potato shortcut: Use leftover mashed potatoes or instant mashed potatoes if you’re short on time.
VARIATIONS
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Open-faced version: Keep it classic and serve with a single slice of bread under the beef and potatoes.
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French onion twist: Add caramelized onions for a sweet, savory depth.
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Cheesy beef Manhattan: Sprinkle shredded cheddar or mozzarella on top before serving.
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Turkey Manhattan: Swap beef for turkey and use turkey gravy for a holiday-style meal.
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Mushroom gravy version: Add sliced mushrooms to the slow cooker for a rich mushroom-onion gravy.
WHAT TO SERVE WITH BEEF MANHATTAN
Even though this dish is hearty on its own, here are a few sides that pair perfectly:
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Green beans or glazed carrots
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Creamed corn
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Buttery dinner rolls
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A crisp green salad
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Coleslaw for contrast
HOW TO STORE AND REHEAT
In the fridge:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the beef and gravy separate from the bread and potatoes for the best texture.
In the freezer:
Beef and gravy freeze well for up to 3 months. Cool completely, portion into containers, and label with the date. Mashed potatoes and bread are best made fresh when reheating.
To reheat:
Warm on the stovetop over low heat or in the microwave until hot. If the gravy has thickened too much, add a splash of beef broth or water.
MAKE-AHEAD OPTION
You can prepare the roast and gravy a day ahead. Store them in the fridge, then reheat in the slow cooker on the “warm” setting while you make mashed potatoes and toast the bread.
FREQUENTLY ASKED QUESTIONS
Can I use deli roast beef instead of a chuck roast?
You can, but you’ll lose the slow-cooked flavor and tenderness. The real magic comes from cooking the roast all day in the gravy.
Can I add vegetables to the slow cooker?
Yes! Onions, carrots, and mushrooms all work well and deepen the flavor.
Can I cook this on high instead of low?
You can, but stick to about 4½ to 5 hours on high. Just remember—it won’t be quite as fall-apart tender.
Is this the same as an open-faced hot beef sandwich?
Pretty much! The names are used interchangeably in many places. The “Manhattan” part comes from a Midwest diner tradition.
SERVING IDEA
For a diner-style presentation, slice each sandwich diagonally and place mashed potatoes between the halves. Spoon gravy over both the sandwich and potatoes for that authentic look.
Slow Cooker Beef Manhattan
Ingredients
- 2 to 2½ pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 packet brown gravy mix
- 1 packet onion soup mix
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 2 cups beef broth
- 1 tablespoon cornstarch optional
- 2 tablespoons cold water
- 12 slices white sandwich bread
- 3 to 4 cups mashed potatoes
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium-high heat. Season roast with salt and pepper. Sear 2 minutes per side.
- Place beef in the slow cooker. Sprinkle with gravy mix, onion soup mix, and garlic powder. Add Worcestershire sauce and beef broth.
- Cover and cook on LOW for 8 hours, or until beef is fork-tender.
- Shred beef with two forks and return to slow cooker; stir to coat in gravy.
- (Optional) Mix cornstarch and cold water; stir into gravy and cook on HIGH for 10–15 minutes to thicken.
- To serve, layer white bread, shredded beef, and mashed potatoes. Spoon gravy over top and garnish with parsley.
Notes
Nutrition
This Slow Cooker Beef Manhattan is the definition of comfort food done right. Tender shredded beef, velvety gravy, soft bread, and fluffy mashed potatoes—it’s everything you love about a Sunday dinner made simple with your slow cooker. Perfect for family meals, cozy nights in, or when you just want something hearty and homemade without spending all day in the kitchen.
