Ingredients
Scale
- 2 lbs Beef chuck roast
- 1 packet Brown gravy mix (1 oz)
- 1 packet Au jus gravy mix (1 oz)
- 1 can (14.5 oz) Diced tomatoes, undrained
- 1 cup Beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Garlic powder
- 8 slices White bread, toasted
Instructions
- Step 1: Place the beef chuck roast in the bottom of your slow cooker.
- Step 2: In a medium bowl, whisk together the brown gravy mix, au jus gravy mix, diced tomatoes, beef broth, Worcestershire sauce, and garlic powder.
- Step 3: Pour the gravy mixture over the beef roast, ensuring it's coated well.
- Step 4: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is very tender and easily shredded with a fork.
- Step 5: Shred the beef directly in the slow cooker using two forks. Let it sit in the juices for another 15 minutes to absorb the flavor.
- Step 6: Serve the shredded beef and gravy over slices of toasted white bread.
Notes
- For easier slicing, chill the shredded beef slightly before serving if you prefer a neater presentation on your toast.
- Reheat leftovers gently in a saucepan over medium-low heat, adding a splash of beef broth if needed to restore moisture.
- Garnish your Beef Manhattan with a sprinkle of fresh parsley or chives for a pop of color and added flavor.
- Don't skip letting the shredded beef sit in the juices for 15 minutes – that soak is key for maximum flavor absorption!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American