Beef Manhattan Recipe
Unlike the name suggests, this recipe is not something based on or originated from Manhattan, New York. Originally, it comes from Indiana and is reported to be first served back in 1941.
Ingredients
For Beef:
- 2 lb Top round roast beef
- 1 tbsp Olive oil
- 1 tbsp Worcestershire sauce
- 2 tsp Kosher salt
- 8 oz Beef broth (1 cup)
- 1 tsp Pepper
For Mashed Potatoes:
- 5 medium-sized Russet potatoes
- 2-4 oz Milk (½ - ¼ cup)
- 2 tbsp Butter
- Salt to taste
- Pepper to taste
For Onion Gravy:
- 4 medium-sized Onions
- 1-½ tsp Kosher salt
- ½ tsp Pepper
- 1 tsp Dried parsley
- 2 tbsp Butter
- ½ tsp Beef base (Better Than Bouillon)
- 1 tsp Vinegar
- ½ tsp Baking soda
- 1 tsp Garlic minced
To Serve:
- 8 slices White toast
Instructions
Beef Preparation:
- Dry the roast by patting it with paper towels.
- Heat the instant crockpot and then add olive oil to it.
- When the oil is heated, place the dried roast in the hot oil and cook each side of it for 3 minutes until it is brown from all sides.
- Take out the browned roast, turn off the instant pot, and add beef gravy to the pot. Clean the pot bottom.
- Inside the pot, place a trivet. Then place the browned beef roast on this trivet and trickle the Worcestershire sauce on the roast. Place the lid on the pot and make sure to secure the lid. Set the valve to sealing.
- Pressure cook for 3 minutes and then place it unbothered for half an hour to release the pressure by itself.
- Uncover the pot and check the temperature in the middle of the roast. If the temperature is lower than 120 degrees Fahrenheit, cook it again to the slow cook option and keep the beef continuing to roast slowly. Keep monitoring the temperature from the middle every 5 minutes.
- When cooking is done, take out the roast and cover it with aluminum foil. Keep it aside undisturbed for 10 minutes.
- After 10 minutes, slice the beef roast with a sharp big knife. Keep the slices as thin as possible.
Mashed Potatoes and Gravy
- Inside the drippings of meat in the pot, add kosher salt, pepper, onion rings, beef base, baking soda, and butter. Scrape to avoid sticking.
- Rinse the potatoes and cut them into a cube shape. Place them in the basket of the steamer. In the pot, on the top of onions, lower the basket of steamer containing potato cubes.
- Pressure cook for 8 minutes and release the pressure quickly after the time is up.
- Place the potatoes in a bowl. Mash them evenly and then add butter, salt, pepper, and milk to them.
- Add the drippings and onion mixture in a blender and add vinegar, parsley, and garlic. Blend until you get a smooth consistency.
- To serve, place a toast and the beef slice, mashed potato mixture scoop, and gravy. Ready to serve!
Nutrition
Calories: 285kcal