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Beef Manhattan

A roast is seasoned with salt and pepper then seared on all sides before placing in a slow cooker. Then brown gravy mix and onion soup mix are sprinkled on top of the meat. Next red wine vinegar is poured on top before covering and cooking for on low for 8 hours. After cooking, the beef is shredded and stir into the gravy. To serve, mashed potatoes are placed on top of a slice of garlic toast then the shredded beef and gravy are spooned on top.
Course Entree
Prep Time 20 minutes
Cook Time 9 hours
Servings 8 people

Ingredients

  • 3 lb chuck roast can use 3 to 4 lbs
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 1 oz packet brown gravy mix
  • 1 oz packet onion soup mix
  • ¼ cup red wine vinegar
  • Mashed potatoes
  • Garlic toast frozen Texas toast
  • Parsley

Instructions

  1. Pat the chuck roast dry with paper towels. Season all sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3 to 4 minutes per side until browned.
  3. Place the roast in the bottom of the slow cooker.
  4. Sprinkle the brown gravy mix and onion soup mix over the roast, and pour in the red wine vinegar.
  5. Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the beef is very tender and shreds easily with a fork.
  6. Remove the roast from the slow cooker and shred it with two forks. Return the beef to the slow cooker, stir into the gravy and let it sit on warm for 10 to 15 minutes to absorb the flavors.
  7. To serve, place mashed potatoes on a slice of garlic toast, spoon the shredded beef and gravy on top and garnish with fresh parsley. Enjoy!