Manhattan Roast is a classic comfort dish that brings together tender beef and rich flavors in one hearty meal. Originating from traditional American home cooking, this roast has become a favorite for family dinners and special occasions alike. Its simplicity and depth of flavor make it a go-to recipe when we want something satisfying and easy to prepare.
What sets the Manhattan Roast apart is its savory gravy infused with herbs and vegetables, creating a perfect balance that enhances the meat’s natural taste. Whether you’re a seasoned cook or just starting out, this recipe offers a reliable way to impress guests or enjoy a cozy night in. Let’s dive into making a roast that’s as delicious as it is comforting.
Ingredients
To create our authentic Manhattan Roast, we gather a selection of fresh, high-quality ingredients that build the foundation of this rich and satisfying dish. Below we detail the essential components that contribute to the deep flavor and tender texture we crave.
Meat and Marinade Ingredients
Choosing the right cut and preparing a vibrant marinade is crucial. Our Manhattan Roast depends on a well-marbled beef roast combined with herbs and liquids that enhance its natural flavors.
- Beef chuck roast – 3 to 4 pounds, well-marbled for tenderness
- Beef broth – 2 cups, to keep the meat moist and add savory depth
- Red wine – 1 cup, preferably a dry variety to enrich the marinade
- Worcestershire sauce – 2 tablespoons, for a tangy umami kick
- Garlic cloves – 4, minced, to infuse aromatic flavor
- Fresh rosemary – 2 sprigs, for earthy herbal notes
- Fresh thyme – 2 sprigs, lending subtle floral undertones
- Salt – 1 tablespoon, to season the meat evenly
- Black pepper – 1 teaspoon, freshly cracked for sharpness
Vegetables and Seasonings
These vegetables and seasonings create the signature savory gravy and add layers of flavor. They also provide additional texture and sweetness that balance the richness of the roast.
- Yellow onions – 2 medium, sliced thin to caramelize gracefully
- Carrots – 3 large, peeled and chopped into large chunks
- Celery stalks – 2, diced for depth and freshness
- Bay leaves – 2, to enhance fragrance and complexity
- Tomato paste – 2 tablespoons, intensifying the gravy’s color and richness
- Olive oil – 2 tablespoons, to sear the roast and sauté vegetables
- All-purpose flour – 3 tablespoons, for thickening the gravy
- Fresh parsley – a handful, chopped for garnish and brightness
| Ingredient Type | Ingredient | Quantity | Purpose |
|---|---|---|---|
| Meat | Beef chuck roast | 3 to 4 pounds | Main protein, tender and flavorful |
| Marinade liquids | Beef broth | 2 cups | Moisture and rich savory base |
| Red wine | 1 cup | Adds acidity and depth | |
| Worcestershire sauce | 2 tablespoons | Adds umami and tang | |
| Herbs & spices | Garlic cloves | 4 cloves (minced) | Aromatics |
| Rosemary | 2 sprigs | Earthy herbal flavor | |
| Thyme | 2 sprigs | Floral herbal notes | |
| Salt | 1 tablespoon | Seasoning | |
| Black pepper | 1 teaspoon | Freshly cracked sharpness | |
| Vegetables & flavor | Yellow onions | 2 medium (sliced) | Sweetness and caramelization |
| Carrots | 3 large (chunked) | Sweetness and texture | |
| Celery stalks | 2 (diced) | Fresh aromatic base | |
| Bay leaves | 2 | Fragrance and complexity | |
| Tomato paste | 2 tablespoons | Deepens gravy color and notes | |
| Olive oil | 2 tablespoons | Searing and sautéing | |
| All-purpose flour | 3 tablespoons | Thickener for the gravy | |
| Garnish | Fresh parsley | Handful (chopped) | Bright finishing touch |
Equipment Needed
To prepare a perfect Manhattan Roast, having the right equipment is essential. Each tool contributes to achieving the ideal texture and flavor, ensuring the beef roast and savory gravy come together beautifully.
Essential Kitchen Tools
- Dutch Oven or Heavy-Bottomed Oven-Safe Pot:
We use this for searing the chuck roast and slow-cooking with vegetables and liquids. Its thick base distributes heat evenly and retains moisture during roasting.
- Sharp Chef’s Knife:
For precise trimming of fat and properly chopping vegetables like onions, carrots, and celery, a sharp knife guarantees clean cuts and effortless prep.
- Cutting Board:
A sturdy and sanitary surface to prep all ingredients safely.
- Tongs:
Essential for turning the roast without piercing, preserving juices.
- Meat Thermometer:
Critical for monitoring internal roast temperature to achieve tender, perfectly cooked beef.
- Wooden Spoon or Silicone Spatula:
For gently stirring vegetables and scraping browned bits from the pot to enhance gravy flavor.
- Basting Spoon or Ladle:
To periodically spoon cooking juices over the roast, keeping it moist.
Optional But Recommended
- Kitchen Twine:
For tying the roast to ensure even cooking and maintaining shape.
- Fine Mesh Strainer:
Use this when making the gravy to achieve a smooth, refined texture by removing herb stems and vegetable bits.
Equipment Summary Table
| Equipment | Purpose | Importance |
|---|---|---|
| Dutch Oven | Sear and slow-cook the roast and vegetables | Essential |
| Sharp Chef’s Knife | Trim meat, chop vegetables | Essential |
| Cutting Board | Safe surface for ingredient preparation | Essential |
| Tongs | Turn roast without piercing | Essential |
| Meat Thermometer | Check internal doneness | Essential |
| Wooden Spoon / Silicone Spatula | Stir vegetables and deglaze pot | Essential |
| Basting Spoon / Ladle | Keep roast moist by basting | Essential |
| Kitchen Twine | Tie roast for even cooking | Recommended |
| Fine Mesh Strainer | Strain gravy for smoothness | Recommended |
“Using the right equipment is crucial the Dutch oven and meat thermometer especially ensure our Manhattan Roast turns out tender, juicy, and full of deep, rich flavor.“
With these tools on hand, we can confidently move onto the next step of preparing a classic Manhattan Roast.
Prep Work
Before we start cooking our Manhattan Roast, proper preparation is key to unlocking its full flavor potential. Let’s break down the essential steps that set the foundation for a tender and savory roast.
Preparing the Roast
We begin by trimming any excess fat from the beef chuck roast to avoid overly greasy results while preserving enough marbling for tenderness and moisture. Next, we pat the roast dry with paper towels to ensure a perfect sear. We then season the entire surface generously with salt and freshly ground black pepper. This step enhances the natural beef flavor and helps create a flavorful crust.
| Steps | Details |
|---|---|
| Trim excess fat | Leave a thin layer for moisture and flavor |
| Pat dry | Use paper towels to remove surface moisture |
| Season | Salt and fresh ground pepper on all sides |
Marinating the Meat
Marinating enriches the Manhattan Roast with deeper layers of flavor. We combine beef broth, red wine, Worcestershire sauce, crushed garlic, chopped rosemary, and thyme to create a robust marinade. We place the roast in a large resealable bag or dish and pour the marinade over it. To maximize flavor penetration, we refrigerate and marinate the roast for at least 4 hours, preferably overnight. This step tenderizes the beef and infuses it with aromatic herbs and savory undertones.
“A well-marinated roast promises a juicy texture and complex flavor that will carry through every bite.”
Preparing Vegetables
The vegetables are the backbone of our Manhattan Roast’s savory gravy and aroma. We peel and cut onions into thick slices, dice carrots into large chunks, and chop celery stalks. Uniform cuts ensure even cooking and maintain vegetable texture during the low and slow braising process. These vegetables will be sautéed to release their natural sweetness before slow-roasting with the beef.
| Vegetable | Preparation | Purpose |
|---|---|---|
| Onions | Peel and slice thickly | Build a flavorful gravy base |
| Carrots | Peel and cut into large chunks | Add sweetness and texture |
| Celery | Wash and chop | Enhance savory depth and aroma |
By thoroughly prepping our roast and its complementary ingredients, we guarantee a consistent, tender, and deeply flavorful Manhattan Roast that will impress every time.
Cooking Instructions
Follow these precise steps to achieve a perfectly tender and flavorful Manhattan Roast. Each stage builds on the last to create a dish rich in texture and aroma.
Preheating and Oven Setup
- Preheat the oven to 325°F (163°C). This moderate temperature ensures slow even cooking, allowing the beef to become tender without drying out.
- Position the oven rack in the middle to promote even heat circulation around the roast.
- Use a heavy Dutch oven or oven-safe roasting pan with a lid to retain moisture and enhance flavor concentration.
Roasting the Meat
- After marinating and seasoning, sear the beef chuck roast in the Dutch oven on the stovetop over medium-high heat. Sear each side for 3 to 4 minutes until a deep brown crust forms.
- Remove the roast and set aside. Add prepared vegetables (onions, carrots, celery) to the pot and sauté until slightly caramelized, about 5 minutes.
- Deglaze with reserved marinade, scraping up browned bits for extra flavor.
- Return the roast to the pot atop the vegetable bed. Cover with the lid.
- Place the Dutch oven in the oven and roast for 2.5 to 3 hours, or until the internal temperature and tenderness criteria are met.
Basting and Monitoring Temperature
- Every 45 minutes, carefully lift the lid and baste the roast with pan juices using a spoon or baster to keep the meat moist.
- Insert an instant-read meat thermometer into the thickest part of the roast to check doneness.
- Refer to the table below for target internal temperatures:
| Doneness Level | Internal Temperature (°F) | Description |
|---|---|---|
| Medium Rare | 135 | Pink, juicy center |
| Medium | 145 | Slightly pink center |
| Medium Well | 150 | Light pink, firm |
| Well Done | 160+ | Fully cooked through |
- Remove the roast from the oven once it reaches your preferred doneness.
Resting the Roast
- Transfer the roast to a cutting board and tent loosely with aluminum foil.
- Let it rest for 15 to 20 minutes before carving. This allows juices to redistribute resulting in a juicier tender texture.
- Use a sharp knife to slice against the grain for maximum tenderness.
- Serve with the rich Manhattan-style gravy prepared from the cooking juices and vegetables.
By following these step-by-step cooking instructions, our Manhattan Roast will turn out perfectly cooked every time, impressing family and guests alike.
Making the Sauce or Gravy
After removing the roast from the Dutch oven, we focus on crafting the rich, savory gravy that truly defines our Manhattan Roast. Follow these precise steps to extract every bit of flavor from the pan drippings and vegetables.
Step 1: Deglaze the Pan
- Place the Dutch oven back on medium heat.
- Pour in 1 cup of red wine to deglaze, scraping up all browned bits with a wooden spoon. These fond particles provide concentrated flavor.
- Let the wine reduce by half, about 3 to 5 minutes.
Step 2: Add Liquids and Seasonings
- Stir in 2 cups of beef broth to the reduced wine.
- Add 1 tablespoon Worcestershire sauce for a subtle umami boost.
- Return any accumulated juices from the resting roast to the pot for extra depth.
- Toss in fresh herbs like 2 sprigs of rosemary and 2 sprigs of thyme to infuse aromatic notes.
Step 3: Thicken the Gravy
- In a small bowl, whisk together 2 tablespoons of all-purpose flour with an equal amount of water to create a smooth slurry.
- Gradually pour the slurry into the simmering liquid while whisking constantly.
- Continue cooking for 3 to 5 minutes until the gravy thickens to a glossy, pourable consistency.
Step 4: Strain and Adjust
- For a velvety smooth gravy, strain the mixture through a fine mesh sieve into a clean bowl or gravy boat.
- Taste and season with salt and freshly ground black pepper as needed.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Red wine | 1 cup | Deglaze pan, add acidity |
| Beef broth | 2 cups | Base liquid for gravy |
| Worcestershire sauce | 1 tablespoon | Umami enhancement |
| Fresh rosemary sprigs | 2 sprigs | Herbaceous aroma |
| Fresh thyme sprigs | 2 sprigs | Adds depth and freshness |
| All-purpose flour | 2 tablespoons | Thickening agent |
| Water | 2 tablespoons | Creates slurry for thickening |
“The secret to a perfect Manhattan Roast gravy lies in this careful balance of deglazing, simmering, and thickening, ensuring a sauce that complements every bite of tender beef.“
Once your sauce or gravy is ready, pour it generously over the sliced roast. The richness and herbaceous notes will elevate the dish, delivering the comforting, bold flavors that define our classic Manhattan Roast.
Serving Suggestions
To fully appreciate our Manhattan Roast, it is essential to pair it with the right sides and accompaniments that complement its rich, savory flavor and tender texture. Below are detailed ideas and classic pairings that elevate this comforting dish to a memorable meal experience.
Classic Side Dishes
- Creamy Mashed Potatoes: The silky texture of buttery mashed potatoes perfectly balances the robust flavors of the Manhattan Roast gravy. Use Yukon Gold or Russet potatoes for a smooth, fluffy finish.
- Roasted Root Vegetables: Carrots, parsnips, and turnips roasted with olive oil and fresh herbs add a caramelized sweetness that enhances the savory beef.
- Steamed Green Beans or Asparagus: Lightly steamed and finished with a squeeze of lemon and a sprinkle of sea salt, these green vegetables provide a fresh, crisp contrast.
Bread and Starches
- Buttery Dinner Rolls or Crusty French Bread: Use these to soak up the rich gravy, making every bite indulgent.
- Egg Noodles or Egg Pasta: Toss with a little butter and herbs to serve alongside the roast, absorbing the jus.
Beverage Pairings
For an optimal dining experience, consider these beverages:
| Beverage Type | Recommendation | Why It Works |
|---|---|---|
| Red Wine | Cabernet Sauvignon or Merlot | Bold tannins complement beef |
| Beer | Robust porter or dark ale | Malty and slightly sweet undertones |
| Non-Alcoholic | Sparkling water with lemon wedge | Cleanses palate between bites |
“The perfect pairing brings harmony to the meal, enhancing the richness of the Manhattan Roast and balancing its boldness.“
Presentation Tips
- Slice the roast against the grain into thin, even slices for maximum tenderness.
- Serve the roast on a warm platter, draped with the glossy, herb-infused gravy.
- Garnish with fresh sprigs of rosemary or thyme for an aromatic touch and visual appeal.
By pairing the Manhattan Roast with these thoughtfully chosen sides and beverages, we create a well-rounded meal that highlights the dish’s deep flavors and luxurious texture.
Storage and Leftover Tips
Proper storage is essential to retain the rich flavors and tender texture of our Manhattan Roast. Follow these steps to keep your roast fresh and delicious for later meals.
Cooling and Storing the Roast
- Cool the roast within two hours of cooking to prevent bacterial growth.
- Slice leftover roast into even portions to ensure easy reheating.
- Store the sliced beef and gravy separately in airtight containers to preserve texture and flavor.
- Label containers with the date to track freshness.
Refrigeration Guidelines
- Keep roast and gravy in the refrigerator at or below 40°F (4°C).
- Consume refrigerated leftovers within 3 to 4 days for optimal taste and safety.
| Storage Type | Temperature | Duration |
|---|---|---|
| Refrigerated Roast | ≤ 40°F (4°C) | 3 to 4 days |
| Frozen Roast | 0°F (-18°C) or below | Up to 3 months |
Freezing Tips for Longer Storage
For extended preservation:
- Wrap the roast slices tightly in plastic wrap and then place them inside a freezer bag.
- Pour gravy into freezer-safe containers leaving some room for expansion.
- Freeze at 0°F (-18°C) or lower for up to 3 months.
- To thaw, move containers to the fridge 24 hours before reheating.
Reheating Leftovers
- Reheat slices gently in a covered skillet over medium-low heat with a splash of beef broth or reserved gravy to preserve moisture.
- Microwave reheating works best when meat is covered and heated on medium power in short intervals to avoid drying out.
- Warm gravy separately and combine with meat right before serving.
“Taking the time to store and reheat your Manhattan Roast properly ensures every bite remains as tender and flavorful as when it was freshly cooked.”
By following these Storage and Leftover Tips, we guarantee that your Manhattan Roast continues to impress even after the first serving.
Conclusion
Mastering the Manhattan Roast opens the door to a timeless dish that brings warmth and satisfaction to any table. With the right ingredients, tools, and techniques, we can create a meal that’s both impressive and comforting. Whether it’s a special occasion or a cozy night in, this recipe delivers consistent, rich flavors and tender meat that everyone will appreciate. Let’s embrace the process and enjoy the rewarding experience of making this classic roast our own.
Frequently Asked Questions
What is a Manhattan Roast?
A Manhattan Roast is a classic comfort dish featuring a tender beef chuck roast cooked slowly with herbs, vegetables, and a rich, savory gravy. It’s perfect for family dinners or special occasions.
What ingredients are needed for an authentic Manhattan Roast?
Key ingredients include a well-marbled beef chuck roast, beef broth, red wine, Worcestershire sauce, garlic, fresh herbs like rosemary and thyme, and vegetables such as onions, carrots, and celery.
What kitchen tools do I need to make Manhattan Roast?
Essential tools are a Dutch oven, sharp chef’s knife, cutting board, tongs, meat thermometer, and a wooden spoon or silicone spatula. Optional tools include kitchen twine and a fine mesh strainer.
How do I prepare the Manhattan Roast before cooking?
Prepare the beef by trimming excess fat if needed and season it well. Chop vegetables and gather herbs. Proper prep ensures consistent, tender, and flavorful results.
What is the cooking process for Manhattan Roast?
Sear the roast, sauté vegetables, deglaze the pot with wine, then slow-cook the meat in the oven at 325°F (163°C) for 2.5 to 3 hours, basting every 45 minutes and checking doneness with a meat thermometer.
How is the gravy made for Manhattan Roast?
Deglaze the pan with red wine, add beef broth and Worcestershire sauce, incorporate fresh herbs, then thicken with a flour-water slurry. Strain for a smooth, flavorful gravy.
What side dishes pair well with Manhattan Roast?
Classic sides include creamy mashed potatoes, roasted root vegetables, and steamed green beans or asparagus to complement the roast’s rich flavors.
What beverages go best with Manhattan Roast?
Pair with red wines like Cabernet Sauvignon or Merlot, robust porters or dark ales for beer lovers, or sparkling water with lemon for a non-alcoholic option.
How should I store leftovers from Manhattan Roast?
Cool leftovers within two hours, slice, and store beef and gravy separately in airtight containers in the refrigerator at 40°F (4°C) or below. Consume within 3 to 4 days or freeze for longer storage.
How can I reheat Manhattan Roast without drying it out?
Reheat gently in a covered dish with a bit of gravy or broth at low heat, either in the oven or on the stovetop, to keep the meat moist and flavorful.