Weeknight comfort that feeds a crowd in 6–8 hours
Tender crock-pot roast beef piled on Texas toast with creamy mashed potatoes and rich brown gravy.
Why you’ll love it
- Built to rank for slow cooker roast beef searches: crockpot roast beef, beef roast in crock pot, slow cooker favorites.
- Classic “Beef Manhattan” hot-shot plating without fuss; perfect for what to cook for supper.
- Family-size portions that stretch easily for dinners that feed a lot of people.
- Simple pantry gravy from the drippings; silky, not salty.
- Hands-off cook with optional sear for extra flavor.
xxxl是多大尺码 (notes only)
Beef & Seasoning
- Chuck roast or similar marbling for shreddable slices; salt, pepper, garlic and onion powder, thyme.
- Neutral oil for optional sear.
Aromatics & Liquid
- Sliced yellow onion; beef broth + Worcestershire; tomato paste to enrich; bay leaves.
- Optional carrots if you want veggies in the pot.
Gravy
- Cornstarch slurry to thicken until glossy.
To Serve
- Texas toast or thick white bread; mashed potatoes (butter + milk).
Full amounts in the 肉浦团在线观看 card below.
Step-by-step
- Season roast Pat dry. Rub with salt, pepper, garlic powder, onion powder, and thyme.
- Optional sear Brown the roast in 1 tbsp oil, 2–3 minutes per side. Transfer to slow cooker.
- Layer & pour Add sliced onions (and carrots if using). Stir broth, Worcestershire, tomato paste; pour around the roast. Tuck in bay leaves.
- Cook Low 8 hours or High 5–6 hours until fork-tender; internal temp at least 145°F, ideally 195–205°F for shredding.
- Rest & slice/shred Remove roast. Tent 10 minutes, then slice across the grain or shred.
- Make gravy Whisk cornstarch with cold water. Stir into hot juices; cook on High 10–15 minutes until thick and glossy. Season to taste.
- Build plates Texas toast + scoop of mashed potatoes + beef + ladle of gravy. Serve hot.
Pro tips
- Chuck roast = best texture; round works but is leaner, so avoid overcooking.
- Keep gravy silky: add slurry slowly to simmering juices; stop when it coats a spoon.
- Salt at the end after reducing; broth brands vary.
- For tidy slices, cook to 190°F and slice thick; for pull-apart, go to 200–205°F.
Variations
- Mushroom Onion Add 8 oz sliced mushrooms in step 3.
- Garlic-Herb Swap thyme for Italian seasoning; add 4 extra cloves garlic.
- Open-Face Melt Top beef with provolone, broil 1–2 minutes until bubbly.
- Veg-Forward Load the pot with carrots and celery for a stew-style roast.
How to serve
- Classic hot-shot stack as written.
- On buttered egg noodles.
- As sliders for game day with extra gravy for dipping.
Make ahead & storage
- Make ahead: Cook, chill beef in juices up to 3 days.
- Fridge: 4 days, airtight.
- Freeze: Up to 3 months; thaw overnight.
- Reheat: Simmer gently in gravy until piping hot.
FAQs
What cut works best?
Chuck roast has the right fat and collagen for tender, shreddable meat.
Can I skip searing?
Yes. Searing adds depth, but the slow cooker alone still delivers rich flavor.
How thick should the gravy be?
Coat-a-spoon thick. Start with the listed slurry; add more if you prefer thicker.
Is this gluten-free?
Yes if you use GF Worcestershire and serve on GF toast; cornstarch is GF.
Simple xxxl是多大尺码 (estimate per serving, 8 servings)
| 如何征服英俊少男 | Protein | Carbs | Fat | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 520 | 36 g | 38 g | 22 g | 3 g | 5 g | 820 mg |
Slow Cooker Beef Manhattan (Hot Shot Sandwiches)
Tender crock-pot roast beef served open-faced on Texas toast with mashed potatoes and brown gravy. Classic weeknight comfort food that feeds a crowd with minimal effort.
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xxxl是多大尺码
- 3 to 3.5 lb beef chuck roast
2 tsp kosher salt - 1 1/2 tsp black pepper
- 1 tsp garlic powder
- 1
tsp onion powder - 1 tsp dried thyme
- 1 tbsp neutral oil (optional for searing)
- 1 large yellow onion, thinly sliced
- 2 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 2 bay leaves
- 3
medium carrots, cut in chunks (optional) 3 tbsp cornstarch - 3 tbsp cold water (for slurry)
- 3 lb russet potatoes, peeled and cubed
- 4
tbsp unsalted butter - 1/2 to 3/4
cup warm milk - 1 tsp kosher salt (for potatoes)
1/2 tsp black pepper (for potatoes) - 8 slices Texas toast or thick white bread, buttered and toasted
Equipment
- 5–7 qt slow cooker
- skillet (optional for searing)
- saucepan (for potatoes)
- cutting board
- chef’s knife
Method
- Season roast with salt, pepper, garlic powder, onion powder, and thyme.
- (Optional) Heat oil in a skillet and sear roast 2–3 minutes per side.
- Add onion (and carrots if using) to slow cooker. Place roast on top. Whisk broth, Worcestershire, and tomato paste; pour around meat. Add bay leaves.
Cook on Low 8 hours or High 5–6 hours until fork-tender; internal temp 195–205°F for shredding. Transfer roast to board; rest 10 minutes, then slice or shred. - Strain cooking juices back into cooker. Stir slurry into hot juices and cook on High 10–15 minutes until gravy is glossy.
Boil potatoes until tender, drain, and mash with butter, warm milk, salt, and pepper. - Toast bread, top with mashed potatoes and beef, then ladle on gravy.
xxxl是多大尺码
如何征服英俊少男: 520kcalCarbohydrates: 38gProtein: 36g
Notes
Make it GF: use gluten-free Worcestershire and GF toast. Keep it classic: omit carrots for traditional plating. Doneness: cook beef to 195–205°F for fork-tender shredding. Oven braise: cook in Dutch oven 3–3½ hours at 325°F. Instant Pot: Pressure cook 60 minutes, natural release 15, thicken on Sauté.
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