Beef Manhattan Recipe

Prepare and sear roast

Remove the roast from the refrigerator 30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Combine kosher salt, black pepper and garlic powder and rub evenly over the roast. Heat vegetable oil in a heavy skillet or Dutch oven over medium-high heat until shimmering. Sear the roast 2–3 minutes per side until a deep brown crust forms (including ends).

Roast to temperature

Preheat oven to 325°F (160°C). Transfer seared roast to a roasting pan or keep in an oven-safe skillet. Pour 1 cup beef broth into the pan to deglaze and keep the roast moist. Roast uncovered until internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium, about 20–25 minutes per pound (for a 2 lb roast approximately 40–50 minutes). Use a meat thermometer inserted into the thickest part to check temperature.

Rest and slice

Remove roast from oven, tent loosely with foil, and let rest for 15–20 minutes. Resting allows juices to redistribute and final temperature will rise a few degrees. Slice thinly across the grain into 1/8–1/4-inch slices for serving on the Manhattan.

Cook potatoes

While the roast is in the oven, place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 15–18 minutes.

Drain and mash

Drain potatoes well and return them to the hot pot for 1 minute to evaporate excess moisture. Mash or ricer the potatoes until mostly smooth. Add 4 tablespoons butter, 1 cup warm milk, 1 tsp salt and 1/2 tsp black pepper. Continue mashing until creamy and adjust seasoning to taste. Keep warm until plating.

Make a roux

In a medium saucepan over medium heat, melt 3 tablespoons butter. Add 3 tablespoons all-purpose flour and whisk continuously for 2–3 minutes until the mixture turns a deep golden brown and smells nutty (this is a brown roux).

Add broth and seasonings

Gradually whisk in 3 cups beef broth, a ladle at a time, ensuring the roux fully incorporates and the gravy is smooth. Bring to a gentle simmer, whisking often. Add Worcestershire sauce and soy sauce, then season with 1/2 tsp salt and 1/4 tsp black pepper. Simmer 5–8 minutes until gravy thickens to a pourable consistency. Taste and adjust salt or Worcestershire as needed.

Finish

If the gravy is too thick, thin with a splash of water or additional beef broth. Keep warm until ready to serve. If you prefer a richer gravy, strain in any pan drippings from the roast before serving.

Place a generous scoop of mashed potatoes on each plate (about 1 to 1¼ cups). Arrange several thin slices of roast beef atop the potatoes. Ladle hot brown gravy over the beef and potatoes, allowing it to pool around the base. Garnish with chopped parsley if desired and serve immediately.