Beef Manhattan

by DinerStyleDave
Prep: 10m
Cook: 4h
beef
Beef Manhattan - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:6
3lbbeef chuck roast
salt and pepper
1tbspolive oil
1tbspbeef broth
1brown gravy mix
1onion soup mix
1/4cupred wine vinegar
2cupmashed potatoes
6garlic toast
fresh parsley
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Season the roast

    Pat the chuck roast dry with paper towels and season it good and generous with salt and pepper on every side. Don't be shy — this is a three-pound hunk of beef and it can take it.

  1. 2

    Sear it

    Heat the olive oil in a large skillet over medium-high. Lay the roast in and sear until it's got a nice brown crust, 2 to 3 minutes a side. You can skip this step, but you'd be leaving flavor on the table and I won't stand for it.

  2. 3

    Into the slow cooker

    Move the roast to the slow cooker. Splash the tablespoon of beef broth into the hot skillet and scrape up all those browned bits stuck to the bottom, then pour that over the meat. Sprinkle the brown gravy mix and onion soup mix over the top and pour on the red wine vinegar.

  3. 4

    Let it go

    Cover and cook on low 6 to 8 hours or on high about 4 hours, until the beef pulls apart without a fight. Shred it with two forks right in the cooker so it soaks up the juices.

  4. 5

    Build the plate

    Lay a slice of garlic toast on the plate. Pile on a generous scoop of hot mashed potatoes, then heap the shredded beef over the top. Ladle some of that au jus from the cooker over the whole works and scatter a little chopped parsley on top. Grab a fork and dig in.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Beef Manhattan

Created by: DinerStyleDave

Prep Time: 10m
Cook Time: 4h
Servings: 6

Ingredients

  • 3 lb beef chuck roast
  • salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp beef broth
  • 1 brown gravy mix
  • 1 onion soup mix
  • 1/4 cup red wine vinegar
  • 2 cup mashed potatoes
  • 6 garlic toast
  • fresh parsley

Instructions

  1. Season the roastPat the chuck roast dry with paper towels and season it good and generous with salt and pepper on every side. Don't be shy — this is a three-pound hunk of beef and it can take it.
  2. Sear itHeat the olive oil in a large skillet over medium-high. Lay the roast in and sear until it's got a nice brown crust, 2 to 3 minutes a side. You can skip this step, but you'd be leaving flavor on the table and I won't stand for it.
  3. Into the slow cookerMove the roast to the slow cooker. Splash the tablespoon of beef broth into the hot skillet and scrape up all those browned bits stuck to the bottom, then pour that over the meat. Sprinkle the brown gravy mix and onion soup mix over the top and pour on the red wine vinegar.
  4. Let it goCover and cook on low 6 to 8 hours or on high about 4 hours, until the beef pulls apart without a fight. Shred it with two forks right in the cooker so it soaks up the juices.
  5. Build the plateLay a slice of garlic toast on the plate. Pile on a generous scoop of hot mashed potatoes, then heap the shredded beef over the top. Ladle some of that au jus from the cooker over the whole works and scatter a little chopped parsley on top. Grab a fork and dig in.

Notes & Tips

This is a Midwest diner plate, plain and simple. First time I had a Beef Manhattan was at a counter in Indiana — open-faced beef and potatoes over toast, drowning in gravy, the kind of meal that sticks to your ribs on a cold day. Some folks call it a hot beef or a Manhattan hotshot. Whatever you call it, don't skimp on the gravy and don't use flimsy bread — you want thick garlic toast that can hold up under all of it. Leftover pot roast works here too if you've got it.