Beef Manhattan
This hearty dish combines tender roast beef, creamy mashed potatoes, and rich gravy, creating a meal that feels like a cozy hug.
Ingredients
For the Roast Beef
- 1 piece beef chuck roast 3 to 4 pounds
- Salt and pepper to taste
- 1 cup dry red wine optional
- 4 cups beef stock
- 6 to 8 pieces cremini mushrooms sliced
- 1 medium onion sliced
- 4 to 6 cloves garlic crushed
For the Mashed Potatoes
- 4 large russet potatoes peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper to taste
For the Gravy
- 2 tablespoons corn starch
- 1/4 cup cold water
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (165°C). Season beef chuck roast with salt and pepper.
- In a large oven-safe pot, heat oil over medium-high heat and sear the roast on all sides until browned.
- If using, pour in red wine and let simmer until reduced by half. Add mushrooms, onion, and garlic, then beef stock. Season with salt and pepper.
- Cover and place in the oven to cook for 3 to 4 hours until beef is tender.
- Once cooked, remove beef and let it rest. Strain cooking liquid and measure out 2 cups of broth.
- For gravy, mix corn starch with cold water to create a slurry. Whisk into the simmering broth until thickened.
- Prepare mashed potatoes by boiling cubed potatoes until tender. Drain, return to pot, add milk and butter, and mash until creamy.
- Slice or shred the roast beef. Toast slices of white bread to serve as the base. Assemble by placing mashed potatoes on bread, topping with beef, and pouring gravy over.
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Notes
Beef Manhattan is best served hot and can be customized with various sides.