Slow Cooker Beef Manhattan Recipe

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Why Folks Love It

This one’s been around for years. We first had it at a little diner up in New York City, but I’ll tell you, making it at home is cheaper, easier, and tastes just as fine. You don’t need much, just a good cut of beef, a couple packets from the pantry, and time. Set it early in the day and supper’s ready come evening.

Handy Tips

Use a chuck roast if you can. Bit of fat makes it tender
Serve it over thick garlic toast with mashed potatoes on top. Don’t skip the gravy
Got leftovers? Save ’em. Tastes even better the next day
If your roast is frozen, it still works. Just give it a bit longer

Ingredients

• 2 to 3 pounds chuck roast or any boneless beef roast with some fat
• 1 packet dry brown gravy mix
• 1 packet onion soup mix
• 1/4 cup red wine vinegar

Directions

1. Cut the meat
   Take your roast and cut it into big chunks. Not too small. Put all of it into your slow cooker
2. Add seasoning
   Sprinkle the gravy packet and onion soup mix right over the top. Don’t stir it. Just shake it over
3. Pour in the vinegar
   Drizzle that red wine vinegar all around the meat. No need to mix
4. Cook it slow
   Put the lid on. Cook on low for 6 to 8 hours. If you’re in a hurry, high for 4 hours works, but low’s better. You want it falling apart
5. Shred the beef
   When it’s done, grab two forks and pull it apart. Should fall into nice shreds easy. Stir it into the juice
6. Serve it up
   Toast a thick slice of bread, garlic bread if you’ve got it. Put a scoop of mashed potatoes on top, then ladle that beef right over. Add some of the juice from the pot too. That’s the good stuff

Equipment

• Slow cooker, 4-quart is fine
• Forks for shredding

How to Keep Leftovers

Let it cool down first. Put it in a covered container or freezer bag
Keeps in the fridge for 4 days. Freeze it if you want to save it longer
To warm it up, pop it in the microwave with a little broth or water to keep it moist
Add a pinch of salt and pepper if it needs waking up

Nutrition (Just so you know)

About 294 calories per ounce. Got a good amount of protein, some fat, and not too many carbs. It’ll stick to your ribs just right
Note: This is just a guess. Don’t count every crumb. Just eat and enjoy

Questions You Might Ask