Roast Beef Manhattan

Roast Beef Manhattan

  • Author: The Commish
  • Prep Time: 20 min
  • Cook Time: 4 hours 20 min
  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings 1x
  • Category: Main



For the roast:

  • 1 chuck roast
  • 3 teaspoons seasoned salt
  • 2 tablespoons vegetable oil
  • 2 onions, peeled and cut into wedges
  • 6 ounces lemon-lime soft drink
  • 6 ounces beef stock

For the gravy:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 16 ounces beef stock
  • Salt, to taste
  • Steak seasoning, to taste
  • 1 tablespoon Worcestershire sauce

For the sandwich:

  • 16 slices white bread
  • 8 servings mashed potatoes


To prepare the roast:

  • Preheat the oven with a rack in the middle position to 325 degrees F.
  • Sprinkle seasoned salt evenly on all sides of the roast.
  • In a Dutch oven over medium-high heat, heat the vegetable oil.
  • Add the roast and brown all sides, about 2 minutes per side.
  • Surround the meat with the onion wedges.
  • Season the meat and onions with more seasoned salt.
  • Add soft drink and beef stock.
  • Bake the roast until very tender, about 3-4 hours.

To prepare the gravy:

  • In a large skillet over medium heat, melt the butter. Whisk in the flour. Continue to stir occasionally, about 2 minutes. Carefully whisk in the beef stock. Add the salt and seasoning, to taste. Stir in Worcestershire sauce.
  • Bring the gravy to a boil, then simmer until the gravy has thickened as desired.

To assemble the sandwich:

  • Lay down a slice of bread. Top with a serving of roast beef, then top with another slice of bread.
  • Cut the sandwich in half, and arrange the halves to form a V shape.
  • Scoop a serving of mashed potatoes into the opening between the sandwich halves.
  • Ladle gravy over the sandwich and potatoes.