Can I use a different cut of meat?

Absolutely. The beauty of slow cooking is flexibility. Chuck roast is traditional for its marbling and tenderness, but brisket, round roast, or even short ribs will work. Adjust cooking times as needed and watch tenderness with a fork.

Do I need to brown the meat first?

Browning adds depth and a richer broth, but it is optional. If you are short on time, you can skip searing and increase slow-cook time slightly to build flavor. If you have the extra 10 to 15 minutes, a quick sear is worth it.

How thick should I cut vegetables, and will they get mushy?

Cut the carrots and potatoes into uniform, bite-sized pieces so they cook evenly. If you like firmer vegetables, add them halfway through cooking or tuck them around the top of the roast instead of beneath it.

Can I make this in an Instant Pot?

Yes. Use the sauté function to brown the roast, then pressure cook on high for 60 to 75 minutes depending on thickness, with a natural pressure release. Finish on the sauté function to thicken the sauce if needed.

How do I prevent the sauce from becoming greasy?

Chill leftovers and remove any congealed fat from the surface. While cooking, trim excess external fat from the roast before searing. You can also skim fat with a spoon while the pot rests at the end.

Easy Slow Cooker Beef Manhattan 2026

Name: Slow Cooker Beef Manhattan
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Southern
Ingredients: 3 pounds Beef Chuck Roast; 2 medium Sweet Onions; 4 cloves Fresh Garlic; 4 cups Low-Sodium Beef Broth; 1/4 cup Worcestershire Sauce; 2 teaspoons Thyme; 2 leaves Bay Leaves; 3 medium Carrots; 2 stalks Celery; 6 medium Potatoes

Description

A comforting slow-cooked beef stew that fills your home with warmth and rich flavors.

Ingredients

Scale

3 pounds Beef Chuck Roast
2 medium Sweet Onions
4 cloves Fresh Garlic
4 cups Low-Sodium Beef Broth
1/4 cup Worcestershire Sauce
2 teaspoons Thyme
2 leaves Bay Leaves
3 medium Carrots
2 stalks Celery
6 medium Potatoes

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Instructions

Trim excess fat from the chuck roast and pat it dry with paper towels. Season it generously with salt and pepper on all sides.
Heat a skillet over medium-high heat with a small drizzle of oil. Sear the roast on each side until browned.
Slice onions, chop carrots and celery, mince garlic, and cube potatoes.
Place onions, carrots, celery, and potatoes in the slow cooker. Lay the seared roast on top.
Pour in the beef broth and Worcestershire sauce until liquid reaches halfway up the roast. Add thyme and bay leaves.
Cover and set the slow cooker to low for 8-9 hours or high for 4-5 hours.
Check for tenderness with a fork. If the beef falls apart easily, remove it to rest for 10 minutes. Shred the beef and return it to the pot.
Taste the broth, adjust seasoning, and warm for an additional 10 minutes.
Remove bay leaves and serve over creamy mashed potatoes or egg noodles.

Notes

Use low-sodium broth for a lighter flavor. Consider browning the beef for a richer broth. Flavors deepen and improve the next day.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 350mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 30g
Cholesterol: 85mg