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Beef Manhattan

Beef Manhattan

Lily Coleman
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.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Dinner
Cuisine American
Servings 6
Calories 708 kcal

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.