Slow Cooker Beef Manhattan Sandwich
This cozy slow cooker beef Manhattan sandwich features fork-tender beef, silky gravy, and is served on buttery toast with mashed potatoes, making it the perfect comfort food for the whole family.
Ingredients
Beef and Gravy
- 3 pounds beef chuck roast or bottom round Chuck roast gives the most flavor and tenderness.
- 1 large onion, thinly sliced Sweet onions will yield a milder gravy.
- 3 cloves garlic, minced
- 2 cups low sodium beef broth Use low sodium for better control when seasoning.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme or 2 teaspoons fresh
- 1 piece bay leaf
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water for slurry Make sure it's smooth and cold when added.
To Serve
- 8 slices hearty bread (Texas toast, sourdough, or classic white) Lightly buttered and toasted.
- 4 cups warm mashed potatoes, homemade or store bought Stir in cream cheese or sour cream for extra creaminess, if desired.
- 2 tablespoons butter, optional for toasting bread Add a buttery edge under the beef.
Instructions
Preparation
- Pat the roast dry and season all over with salt and pepper. Optionally sear in a hot skillet to deepen flavor.
- Layer onions and garlic in the bottom of the slow cooker. Place the roast on top.
- Pour in beef broth and Worcestershire sauce. Add thyme and bay leaf.
Cooking
- Cover and cook on Low for 8 to 9 hours or on High for 4 to 5 hours, until the beef is very tender.
Finishing
- Shred the beef with two forks and skim excess fat from cooking liquid.
- Turn the slow cooker to High. Stir in the cornstarch slurry and cook for 10 to 15 minutes until gravy thickens.
- Return the shredded beef to the gravy and adjust seasoning if necessary.
Assembly
- Lightly butter and toast the bread. Layer a slice with beef, a scoop of mashed potatoes, and ladle more gravy over everything.
Notes
This dish can be made ahead of time and tastes better the next day. The beef and gravy can be frozen for later use, thawed overnight in the fridge, and reheated gently.