Beef Manhattan Hot Sandwich (Print-Friendly Version)
Tender beef roast topped with mashed potatoes and savory gravy on bread. Warm and satisfying meal.
# Ingredients Required:
→ Beef and Seasonings
01 -
907 g beef roast (chuck or rump)
02 -
15 ml olive oil
03 -
5 g salt
04 -
2.5 g black pepper
05 -
5 g garlic powder
→ Gravy
06 -
237 ml beef broth
07 -
43 g butter
08 -
24 g all-purpose flour
09 -
474 ml beef broth
10 -
2.5 ml Worcestershire sauce
11 -
Salt and black pepper, to taste
→ Assembly
12 -
8 slices white bread
13 -
946 ml mashed potatoes
14 -
Fresh parsley, optional
# Detailed Directions:
01 -
Heat olive oil in a skillet over high heat and brown the beef roast on all sides to develop a crust.
02 -
Transfer the seared beef to a Dutch oven, add 237 ml beef broth, cover, and simmer on low heat for 120 to 150 minutes until fork tender.
03 -
In a separate saucepan, melt butter over medium heat, whisk in flour to form a roux, then gradually add 474 ml beef broth and Worcestershire sauce. Simmer, whisking frequently until the gravy thickens. Season with salt and pepper to taste.
04 -
Remove the beef from heat and let it rest for several minutes before slicing thinly against the grain.
05 -
Place a slice of white bread on each plate, layer with sliced beef and a generous scoop of mashed potatoes, then ladle hot gravy over the top.
06 -
Sprinkle fresh parsley over the dish if desired and serve immediately.
# Helpful Advice:
01 -
Use a meat thermometer to achieve the preferred doneness of beef.
02 -
Adjust gravy thickness by modifying the amount of flour used in the roux.
03 -
Pair with a side salad or roasted vegetables for a balanced meal.