Description
Discover a fool‑proof Slow Cooker Beef Manhattan recipe that delivers melt‑in‑your‑mouth smoked beef in a rich grape‑infused broth. Ready in under 8½ hours, perfect for busy families.
Ingredients
Scale
- 2 lb smoked beef brisket or chuck roast
- trimmed
- 1 cup red grape juice (unsweetened)
- 1 cup low‑sodium beef broth
- 1 large onion
- diced
- 2 carrots
- sliced into ¼‑inch rounds
- 2 celery stalks
- sliced diagonally
- 3 cloves garlic
- minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper
- to taste
- 2 tbsp olive oil (optional
- for searing)
- Optional: 1 lb baby potatoes
- halved
Instructions
- Pat the smoked beef dry and season all sides with salt and pepper.,Optional: Heat olive oil in a skillet over medium‑high heat and brown the beef on each side for 2‑3 minutes.,Place diced onion, carrot rounds, celery slices, minced garlic, and optional potatoes in the bottom of the slow cooker.,Pour red grape juice and beef broth over the vegetables. Stir in tomato paste, dried thyme, dried rosemary, and the bay leaf.,Lay the seasoned (and optionally seared) beef on top of the vegetable mixture, ensuring it is mostly submerged.,Cover and cook on LOW for 8 hours until the meat is fork‑tender.,Remove the bay leaf, taste the gravy and adjust seasoning. Slice against the grain or shred, then serve hot.
Notes
- Nutrition is approximate
- specific values depend on exact ingredient brands and portion size.
- Prep Time: 15 minutes
- Cook Time: 8 hours
Nutrition
- Serving Size: 6 servings
Keywords: Slow Cooker Beef Manhattan