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.
Beef Manhattan
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 brown gravy mix
- 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
Instructions
- Pat the beef roast dry with paper towels; season generously with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat. Add the roast; sear until browned, 2-3 minutes per side.
- 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.
- Cover; cook on low 6-8 hours or high 4 hours. Use two forks to shred the beef.
- 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.
