Beef Manhattan

Total Time Prep: 10 min. Cook: 4 hours
Yield 6 servings
Test Kitchen Approved
If you've never heard of beef Manhattan, you're about to meet the open-faced sandwich of your dreams. This slow-cooker recipe layers mashed potatoes and juicy roast beef over Texas toast.

Ingredients

  • 3 pounds boneless beef chuck roast
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon reduced-sodium beef broth
  • 1 package (.87 ounce) brown gravy mix
  • 1 package (1 ounce) onion soup mix
  • 1/4 cup red wine vinegar
  • 2 cups mashed potatoes, for serving
  • 6 slices garlic toast, for serving
  • Minced fresh parsley, for garnish

Directions

  1. Pat the beef roast dry with paper towels; season generously with salt and pepper on all sides.
  2. Heat olive oil in a large skillet over medium-high heat. Add the roast; sear until browned, 2-3 minutes per side.
  3. Transfer roast to a slow cooker. Add beef broth to the skillet; scrape up any browned bits. Pour over the roast. Sprinkle with gravy mix and soup mix. Top with red wine vinegar.
  4. Cover; cook on low 6-8 hours or high 4 hours. Use two forks to shred the beef.
  5. To serve, place a piece of garlic toast on a plate, top with a generous scoop of mashed potatoes and shredded beef. Drizzle au jus from the slow cooker; garnish with parsley.

Nutrition Facts

1 serving: 708 calories, 36g fat (12g saturated fat), 147mg cholesterol, 1304mg sodium, 42g carbohydrate (3g sugars, 3g fiber), 52g protein.

This classic Midwestern open-faced sandwich is a delicious combination of savory garlic toast stacked with fluffy mashed potatoes and topped with tender shredded beef. —Susan Bronson, Rhinelander, Wisconsin
Recipe Creator

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