Ingredients
- Beef chuck roast: 3 pounds
- Beef broth: 4 cups
- Ketchup: 1/2 cup
- Worcestershire sauce: 2 tablespoons
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Dried thyme: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Season the beef chuck roast generously with salt and pepper.
- Step 2: Place the chopped onion and minced garlic in the bottom of the slow cooker.
- Step 3: Place the seasoned beef roast on top of the onions and garlic.
- Step 4: In a separate bowl, whisk together the beef broth, ketchup, Worcestershire sauce, and dried thyme. Pour this mixture over the beef roast.
- Step 5: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is very tender and easily shredded.
- Step 6: Shred the beef with two forks. Serve the shredded beef over mashed potatoes or thick slices of bread, spooning the sauce from the slow cooker over the top.
Notes
- Store leftover Beef Manhattan in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in a saucepan over medium heat, adding a splash of beef broth if needed to loosen the sauce.
- Serve over creamy mashed potatoes, Texas toast, or even polenta for a comforting and satisfying meal.
- Don't skip browning the beef roast in a hot skillet before slow cooking for an even richer flavor and deeper color in the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American