Crock Pot Beef Manhattan by Itsthatrecipeguy

Ingredients

• 1.4 kg (3 lb) beef chuck roast
• 1 tsp salt
• 1 tsp black pepper
• 1 packet (1 oz) brown gravy mix
• 1 can (10.5 oz) condensed beef consommé
• 1 medium yellow onion, sliced
• 2 cloves garlic, minced
• 900g (2 lb) potatoes, peeled and cubed (for serving)
• 1/2 cup milk (for mashed potatoes)
• 4 tbsp unsalted butter (for mashed potatoes)

Instructions

1. Season the beef roast generously with salt and pepper on all sides
2. Place sliced onions and minced garlic at the bottom of the slow cooker.
3. Add the seasoned beef on top of the aromatics.
4. Whisk the beef gravy mix with the beef consommé in a small bowl, then pour the mixture over the beef
5. Cover and cook on low for 8 hours until the beef is fork-tender and shreds easily.
6. Boil the potatoes in salted water for 15-20 minutes until tender, then drain and mash with milk and butter.
7. Shred the beef directly in the slow cooker and stir to coat in the gravy.
8. Serve the shredded beef and gravy over a generous portion of mashed potatoes.