Beef Manhattan
Description
Ingredients
Instructions
-
Gather all ingredients before cooking. The French call this "mise en place" which translates to everything in its place.
-
Cut the chuck roast into five to six large pieces. Place into a bowl, and season with the onion soup mix.
To control the salt level we use our own recipe for the onion soup mix.
-
Heat the vegetable oil in a large dutch oven. Add the chuck roast pieces to the pot, and sear on all sides. This process does not cook the meat through. It does help with the coloring of the finished meal as well as adds flavor to the dish.
-
Once all sides of the beef are seared, add in the brown gravy mix and the red wine vinegar. Cover the pot and cook in the oven at 225 degrees Fahrenheit for 6 to 8 hours, or until the beef falls apart.
To control the salt levels, we use our own brown gravy mix.
-
Once the beef is falling apart, remove from the oven and shred. Set aside and keep covered.
-
If using store bought Texas Toast, cook it according to package directions.
-
To serve this dish, place about 2 oz of mashed potatoes on a piece of Texas Toast. Then top that with the shredded beef. Garnish with the dried parsley and enjoy!
Side dish suggestions: Peas and Corn
Leave a reply