Ingredients
Scale
- 2–3 lb Beef chuck roast
- 1 tbsp Olive oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Beef broth
- 1 (14.5 oz) can Diced tomatoes, undrained
- 2 tbsp Tomato paste
- 1 tsp Dried thyme
Instructions
- Step 1: Sear the beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until browned. This enhances the flavor.
- Step 2: Prepare the slow cooker: Place the chopped onion and minced garlic in the bottom of the slow cooker. Place the seared beef roast on top of the onions and garlic.
- Step 3: Add liquids and seasoning: Pour in the beef broth and diced tomatoes. Stir in the tomato paste and dried thyme.
- Step 4: Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
- Step 5: Shred and serve: Remove the beef roast from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker to soak in the sauce. Serve hot over mashed potatoes or toasted bread.
Notes
- For longer storage, let the Beef Manhattan cool completely before transferring it to an airtight container and refrigerating for up to 3 days or freezing for up to 2 months.
- To reheat, gently warm the Beef Manhattan on the stovetop over medium-low heat, adding a splash of beef broth if needed to maintain moisture.
- Spoon this savory comfort food over creamy polenta instead of mashed potatoes for a delightful twist on a classic.
- Searing the beef is crucial for a rich flavor base, don't skip this step even if you're short on time!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American