Beef Manhattan

When cold weather arrives, nothing hits the spot more than warm and hearty comfort foods—and beef Manhattan is a new addition to my meal plan this winter. This beef slow-cooker recipe piles tender and juicy roast beef atop a dollop of creamy mashed potatoes and a savory slice of thick garlic bread. What’s not to love about that?

What’s even better is that this recipe calls for only a few simple ingredients, and your slow cooker does most of the work. This dish is also a tasty way to use up any leftover pot roast or mashed potatoes. Simply stack the reheated leftovers on a freshly baked slice of Texas toast and dinner is ready to be served!

What is beef Manhattan?

This open-faced sandwich owes its name to workers at the Naval Ordnance Plant in Indianapolis, Indiana, who enjoyed a similar dish while training in Manhattan during World War II. It quickly became a diner favorite in Indiana, and the recipe spread throughout the Midwest from there. It’s also known as a Manhattan hotshot or hot beef sandwich. A popular variation uses turkey in place of the roast beef to make a turkey Manhattan.

Ingredients for Beef Manhattan

• Olive oil: Olive oil is used to sear the beef, adding flavor and a caramelized crust to the meat.
• Salt and pepper: The chuck roast is seasoned simply yet generously with salt and pepper.
• Beef chuck roast: The heart of this slow-cooker beef Manhattan recipe is a 3-pound beef chuck roast.
• Low-sodium beef broth: A splash of low-sodium beef broth is used to deglaze the pan after searing the meat.
• Brown gravy mix: A packet of brown gravy mix adds a savory flavor to the beef and contributes to a flavorful au jus. If you don’t have any brown gravy packets on hand, you can make homemade brown gravy mix with bouillon granules, flour, pepper and butter.
• Onion soup mix: A packet of onion soup mix adds more savory flavor to the beef. You can easily make onion soup mix from scratch with simple ingredients from your pantry. If you have leftover mix, put it to use in other recipes with onion soup mix.
• Red wine vinegar: The sharp flavor and fruity aroma of red wine vinegar add complexity to this dish’s flavors.
• Mashed potatoes: Beef Manhattan is served atop mashed potatoes. Use your favorite mashed potato recipe or try our top-rated creamy mashed potatoes if you can’t decide. You can even use instant mashed potatoes if you prefer. Level them up with a few of our tips for making instant mashed potatoes taste better, such as mixing in a handful of herbs or some garlic.
• Garlic toast: Thick-cut Texas toast-style garlic bread provides a hearty base for an open-faced beef Manhattan sandwich. Frozen Texas toast keeps this recipe as easy as can be.
• Fresh chopped parsley: For a pop of color and fresh herb flavor, top each serving of beef Manhattan with fresh chopped parsley.

Directions

Step 1: Sear the beef

Pat the roast dry and season generously on all sides with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the roast and sear on all sides until browned, two to three minutes per side.

Editor’s Tip: While searing isn’t absolutely necessary before cooking the beef in the slow cooker, it does add a lot of flavor to the meat.

Step 2: Slow-cook the beef

Place the seared roast into the bowl of the slow cooker. Add 1 tablespoon beef broth to the skillet and scrape up any browned bits. Pour over the roast.

Sprinkle the roast with the gravy mix and soup mix. Top with the red wine vinegar. Cover and cook on low for six to eight hours or on high for four hours.

Use two forks to shred the beef.

Step 3: Plate and serve

To serve, place a piece of warm garlic toast on a plate, cover it with a generous scoop of mashed potatoes and top the potatoes with the shredded beef. Drizzle with au jus from the slow cooker, then garnish with fresh chopped parsley.

Beef Manhattan Variations

• Replace the meat: A popular variation of the beef Manhattan is to use turkey or chicken in place of the beef. To make this recipe with poultry, use 3 pounds of turkey or chicken. Use turkey gravy mix in place of the brown gravy and low-sodium chicken broth in place of the red wine vinegar.
• Make it with leftovers: This recipe is perfect for using up leftover pot roast or turkey. Simply prep the Texas toast and mashed potatoes, then top with warmed shredded beef.

How to Store Beef Manhattan

Leftover beef Manhattan should be stored in an airtight container in the refrigerator. Store the mashed potatoes separately from the beef. For the best flavor and texture, plan to freshly bake garlic toast before serving leftovers.

How long does beef Manhattan last?

When stored properly in the refrigerator, beef Manhattan lasts up to four days.

Can you freeze beef Manhattan?

Absolutely! To freeze beef Manhattan, first allow it to cool completely. Then transfer it to an airtight freezer-safe container and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

How should you reheat beef Manhattan?

The simplest way to reheat beef Manhattan is in the microwave. Place in a microwave-safe dish or container, cover and reheat until warmed through, one to two minutes.

Beef Manhattan Tips

How else can you make this beef Manhattan recipe?

You can also make this beef Manhattan recipe in the oven or Instant Pot.

• Oven: To cook this recipe in the oven, place the chuck roast in a Dutch oven or cast-iron skillet with a lid. Prepare the recipe as written, then cover and cook in a 325°F oven for three to four hours. For tender roast beef, look for an internal temperature of 195° to 200°.
• Instant Pot: To cook this recipe in your Instant Pot, add the oil to the pressure cooker and set to saute. Add the seasoned chuck roast and cook for two to three minutes or until golden brown. Turn off the Instant Pot. Sprinkle the meat with brown gravy mix and onion soup mix. Add the red wine vinegar. Secure the lid on the Instant Pot and set the toggle to seal. Select manual high pressure for 50 minutes. After cooking is complete, let the pressure naturally release for 10 minutes. Carefully remove the lid. Use tongs to shred the meat, removing any remaining pieces of fat. To thicken the gravy, in a small bowl, whisk together 1 tablespoon of water or beef broth and cornstarch until dissolved. Pour the mixture into the pressure cooker and set it to saute. Cook for one to two minutes or until the gravy is thickened, stirring frequently.

What else can you serve with beef Manhattan?

Serve slow-cooker beef Manhattan alongside a vegetable side dish such as green beans, peas or garlic roasted Brussels sprouts. Or, serve this rib-sticking meal alongside a big green salad such as Caesar salad or arugula salad with shaved Parmesan.