Beef Manhattan

Beef Manhattan isn’t just dinner—it’s a throne of toasted bread crowned with creamy mashed potatoes, tender slow-cooked beef, and a river of rich gravy that makes everything in its path delicious. This is what happens when a sandwich gets promoted to the main event.

The magic of Beef Manhattan lies in its perfect balance of textures and flavors. That impossibly tender beef that falls apart with just the touch of a fork. The cloud-like mashed potatoes that soak up gravy like they were born for it. And that gravy—oh that gravy—deep, rich, and packed with so much flavor you’ll be looking for extra bread to mop up every last drop. This isn’t just dinner; it’s an experience that demands a moment of silent appreciation with every bite.

Ingredients

For the Roast Beef

• 1 3-4 lb. Beef Chuck Roast
• Salt and Pepper, to taste
• 1 cup Dry Red Wine (optional)
• 4 cups Beef Stock
• 6-8 Cremini Mushrooms, sliced
• 1 Onion, sliced
• 4-6 Cloves of 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 tbsp. Corn Starch
• 1/4 cup Cold Water
• Salt & Pepper, to taste

For Assembly

• 4-6 slices White Bread
• 1 tbsp. Vegetable Oil (for searing the beef)

Steps

1. Preheat your oven to 325°F (165°C). Make sure your rack is positioned in the lower third of the oven to accommodate your Dutch oven.
2. Pat the beef chuck roast dry with paper towels (this ensures better browning). Season generously with salt and pepper on all sides, pressing the seasonings into the meat to adhere.
3. In a large oven-safe pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat until shimmering but not smoking. The right temperature is crucial—too low and your meat will steam rather than sear.
4. Carefully place the seasoned roast in the hot oil and sear for 4-5 minutes per side until deeply browned all over. A proper sear creates the foundation for flavor, so don’t rush this step. Once browned, add the red wine to the pot if using. Let it simmer and reduce by half (about 5 minutes), scraping the bottom of the pot to release any browned bits—that’s pure flavor!
5. Add the sliced mushrooms, onion, and crushed garlic to the pan, stirring to coat them in the reduced wine. Pour in the beef broth and season with another pinch of salt and pepper. The liquid should come about halfway up the sides of the roast—not completely submerge it.
6. Cover with a tight-fitting lid and place in the preheated oven for 3-4 hours. The roast is done when a fork easily twists in the meat and it’s falling-apart tender. For larger roasts closer to 4 lbs, you’ll need the full 4 hours.
7. Once the beef is done, carefully remove it from the pot and set aside on a cutting board to rest for 15 minutes. This resting period allows the juices to redistribute throughout the meat.
8. While the meat rests, prepare the gravy. Strain the cooking liquid through a fine-mesh sieve to remove the solids (optional, but creates a smoother gravy), then measure out 2 cups of the broth. Return this broth to the pot and place over medium heat.
9. In a small bowl, combine the cornstarch and cold water to create a slurry, making sure there are no lumps. Gradually whisk the slurry into the simmering broth. Continue to cook, whisking constantly, for 2-3 minutes until the gravy thickens enough to coat the back of a spoon. Season with salt and pepper to taste.
10. Shred the cooked beef using two forks or slice it against the grain into thin pieces.
11. For the mashed potatoes: In a large pot, bring the peeled and cubed potatoes to a boil in generously salted water (the water should taste like sea water).
12. Cook until the potatoes are fork-tender, about 15-20 minutes. They’re done when a knife slides in and out easily with no resistance.
13. Drain the potatoes thoroughly and return them to the hot pot. Let them sit for 1 minute to allow excess moisture to evaporate—this prevents watery mashed potatoes.
14. Add the milk and butter, then mash until smooth and creamy. For ultra-smooth potatoes, use a ricer or food mill instead of a masher. Season with salt and pepper to taste.
15. To assemble: Toast the slices of white bread until golden brown. Place a slice of toasted bread on each plate. Add a generous scoop (about 3/4 cup) of mashed potatoes on each piece of toast. Top with a generous amount (about 4-6 oz) of sliced or shredded roast beef. Pour 1/4-1/3 cup of the rich gravy over the entire dish, letting it cascade down the sides.

Smart Swaps

• Use cauliflower mash instead of potatoes to reduce carbs (steam 1 large head of cauliflower, then blend with 2 tbsp butter and 1/4 cup Parmesan)
• Substitute sourdough bread for white bread for more complex flavor and better digestion
• Try 2 tbsp tomato paste added to the broth for deeper color and umami if you skip the wine
• Use arrowroot powder (1.5 tbsp) instead of cornstarch for a glossier, more transparent gravy

Make It Diabetes-Friendly

• Replace white bread with 100% whole grain bread (reduces net carbs by approximately 7g per slice)
• Substitute half the potatoes with cauliflower (reduces carbs by approximately 15g per serving)
• Add 1 tbsp apple cider vinegar to the cooking liquid—the acidity helps lower the glycemic impact
• Serve with a side of non-starchy vegetables like roasted Brussels sprouts to help slow glucose absorption
• Consider serving open-faced (using only one slice of bread) to reduce the overall carb count by 15g per serving

Pro Tips

• For even more flavor, sear the roast in bacon fat instead of oil
• Let your roast come to room temperature (about 30 minutes on the counter) before searing for more even cooking
• If gravy is too thin, create another small batch of slurry; if too thick, add beef broth 1 tablespoon at a time
• The roast can be cooked a day ahead and reheated in the gravy for even deeper flavor development
• For a make-ahead option, prepare everything except the toast, then reheat the components separately before final assembly