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Beef Manhattan Recipe: Easy Shredded Roast Dinner for Ultimate Comfort

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This Beef Manhattan recipe features juicy, slow-cooked shredded roast beef, silky brown gravy, and fluffy mashed potatoes stacked on thick bread for the ultimate comfort food experience. It’s a hearty, nostalgic meal that’s easy to prepare and perfect for family dinners or cozy gatherings.

Ingredients

Scale
  • 3–4 lbs chuck roast, trimmed of excess fat
  • Kosher salt and black pepper, to taste
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 2 cups beef broth (low sodium if preferred)
  • 2 tbsp Worcestershire sauce
  • 1 large yellow onion, sliced
  • 4 cloves fresh garlic, smashed
  • 3 tbsp butter (for gravy)
  • 3 tbsp all-purpose flour (use gluten-free if needed, for gravy)
  • Reserved beef cooking liquid, about 2 cups (for gravy)
  • Extra beef broth as needed (for gravy)
  • Salt & pepper, to taste (for gravy)
  • 2 lbs russet or Yukon Gold potatoes, peeled and cubed
  • 1/2 cup milk (or half & half for extra creaminess)
  • 3 tbsp butter (for potatoes)
  • Kosher salt, to taste (for potatoes)
  • Freshly ground black pepper, to taste (for potatoes)
  • Thick-sliced white bread (Texas toast or sourdough; use gluten-free if needed)
  • Chopped parsley (optional, for garnish)

Instructions

  1. Pat the chuck roast dry with paper towels. Sprinkle generously with kosher salt, black pepper, garlic powder, onion powder, and dried thyme. Rub it in well on all sides. Let sit for 15 minutes if time allows.
  2. Place sliced onions and smashed garlic cloves in the bottom of a slow cooker or Dutch oven. Lay the seasoned roast on top. Pour in 2 cups beef broth and 2 tbsp Worcestershire sauce.
  3. For slow cooker: Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef shreds easily with a fork. For Dutch oven: Preheat oven to 300°F, cover tightly, and bake 3–4 hours, checking for tenderness.
  4. About 45 minutes before beef is done, boil potatoes in salted water until fork-tender (15–20 minutes). Drain and return to pot. Add 3 tbsp butter and 1/2 cup milk (or half & half), plus salt and pepper. Mash until smooth and fluffy. Taste and adjust seasoning.
  5. Remove beef from cooker and shred with two forks, discarding large bits of fat. Strain and reserve 2 cups of cooking liquid for gravy.
  6. In a large skillet, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1-2 minutes until golden and bubbly. Slowly whisk in reserved beef liquid. Simmer, whisking often, until thickened (about 5 minutes). Season with salt and pepper to taste. If too thick, add extra broth.
  7. To assemble: Place a slice of thick bread on each plate. Top with a big scoop of mashed potatoes, pile on shredded beef, then ladle with plenty of hot gravy. Garnish with parsley if desired.

Notes

For best results, cook the beef low and slow until it shreds easily. Sear the beef in a Dutch oven for extra flavor if desired. Use gluten-free flour and bread for a gluten-free version, or plant-based butter and milk for dairy-free. Leftovers keep well and flavors deepen after a day. If gravy is too thick or thin, adjust with broth or simmering time.

Nutrition

Keywords: beef manhattan, shredded beef, comfort food, mashed potatoes, brown gravy, slow cooker, pot roast, diner classic, family dinner, easy roast beef

Find it online: https://bitefuljoy.com/beef-manhattan-recipe-easy-shredded-roast-dinner-for-ultimate-comfort/