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Slow Cooker Beef Manhattan

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Prep Time 20 minutes
Cook Time 8 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Main Dish
  • 3 pounds beef chuck roast trimmed and cut into large chunks
  • 1 large onion sliced
  • 3 cloves garlic minced
  • 4 large potatoes peeled and sliced
  • 4 large carrots peeled and chopped
For the Sauce
  • 2 cups beef broth
  • 1 10.75 oz can condensed cream of mushroom soup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
For Serving
  • 6 slices white bread toasted

Method
 

Preparation
  1. Trim excess fat from the beef chuck roast and cut it into large chunks for even cooking.
  2. Peel and slice the potatoes and carrots into uniform pieces to ensure they cook evenly.
  3. Slice the onion thinly and mince the garlic cloves.
  4. Toast the slices of white bread until golden and set aside for serving.
Cooking
  1. Place the sliced onions and minced garlic in the bottom of the slow cooker to create a flavorful base.
  2. Add the beef chunks on top of the onions and garlic, then layer the sliced potatoes and carrots over the beef.
  3. In a separate bowl, whisk together the beef broth, cream of mushroom soup, Worcestershire sauce, dried thyme, salt, and pepper until smooth.
  4. Pour the sauce mixture evenly over the layered ingredients in the slow cooker.
  5. Cover and cook on low for 7 to 8 hours, or until the beef is tender and the vegetables are cooked through.
Finishing
  1. To serve, place a slice of toasted bread on each plate, then ladle the beef, vegetables, and sauce over the toast, allowing it to soak up the flavorful juices.