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You’re in for a cozy meal with this Beef Manhattan. It’s tender, slow-roasted beef paired with silky mashed potatoes and a rich, savory gravy all stacked on thick white bread. Perfect for cold nights when you want something warm and comforting that reminds you of home.
I whipped this up for a family dinner when everyone craved comfort. It quickly became a favorite that sticks in our hearts.
Needed Ingredients
- Chuck or rump roast: great cuts for deep flavor and tender meat
- Salt and black pepper: to boost the natural taste
- Butter and flour: for thickening the gravy into something smooth
- Worcestershire sauce: adds a savory depth to the sauce
- Mashed potatoes: creamy and comforting, the perfect filler
- White bread: firm enough to hold everything without getting soggy
- Olive oil: to brown the beef and seal in those juices
- Garlic powder: gives a subtle punch of flavor
- Beef broth: used twice, first to cook the beef slow and then for the gravy
- Fresh parsley: optional but perfect for a fresh pop of green
Step-by-Step Instructions
- Make the Flavor Base
- Heat olive oil in a pan and brown the beef roast on all sides. This browning adds a ton of flavor.
- Cook the Beef Slow and Low
- Put the beef in a Dutch oven with a cup of beef broth. Cover it, then let it simmer gently for two to two and a half hours until it’s super tender and easy to cut.
- Whip Up the Gravy
- Melt butter in another pot and stir in flour to make a smooth roux. Slowly pour in the leftover beef broth and Worcestershire sauce, whisking to avoid lumps. Let it simmer until the gravy thickens just right. Add salt and pepper to taste.
- Rest and Slice the Beef
- Take the beef out once it’s tender and let it sit for a couple of minutes to keep the juices in. Slice thinly against the grain so it’s nice and tender.
- Put It All Together
- Lay out your bread slices, pile on the sliced beef, spoon on mashed potatoes, then pour hot gravy over the top. Sprinkle with fresh parsley if you want.
- Eat Right Away
- These sandwiches are best enjoyed while the gravy's warm and the flavors mix perfectly.
Making this always takes me back to Sunday dinners at my grandma’s place, where the whole kitchen smelled like rich beef and warm bread. Just the smell makes the effort worthwhile.
Storage Advice
Keep beef and gravy in separate airtight containers in the fridge to stay fresh longer. Warm them up gently on the stove or microwave, and add a bit of broth if the gravy gets too thick. Toast the bread fresh before serving to keep it crispy.
Ingredient Swaps
If you like your roast fattier and juicier, try using brisket. Switch out white bread for a rustic sourdough if you want a bit of crunch and tang. For extra flavor, add sautéed onions or mushrooms on top of the beef.
Great Side Ideas
Roasted root veggies like carrots and parsnips are great partners to this dish. A fresh green salad with a light dressing helps balance the richness. A bold red wine like Cabernet Sauvignon pairs well for a full-flavor meal.
This Beef Manhattan is more than just a sandwich. It’s comfort food that feels like a warm hug after a long day. The mix of textures and flavors always hits the spot when I want something that fills me up and feels good.
Frequently Asked Cooking Questions
- → What’s the best cut of beef for this dish?
Go with chuck or rump roast since slow cooking makes them tender and tasty.
- → How do I get a thick, smooth gravy?
Start by melting butter and stirring in flour to create a roux, then slowly add broth while whisking so it doesn't lump. Let it simmer till thick.
- → Can the beef be made ahead?
Absolutely, cooking it slowly the day before really brings out flavor and makes it easier to slice once rested.
- → What’s the easiest way to cut the beef?
Cut thin slices against the grain so each bite stays tender.
- → What sides go well with this dish?
Fresh salad or roasted veggies add a nice balance to the rich flavors.