Beef Manhattan is the perfect solution for leftover pot roast. It’s pure comfort food with beef and gravy on top of mashed potatoes and garlic toast.
Comfort food is one of my specialties. And this Beef Manhattan is pure comfort. If you have leftover pot roast, this open-faced sandwich is what you want to make. Using prepared mashed potatoes and frozen garlic bread means a very quick dinner. When the beef and gravy are homemade, I don’t mind using some short cuts. This is stick to your ribs food for cold nights. Or if you have hungry teenagers who are constantly on the move.
What is Beef Manhattan?
Also known as a Hot Shot, Beef Manhattan is bread topped with mashed potatoes, roast beef and gravy. It’s popular in the Midwest but I hadn’t heard the name until recently. I assumed it originated in New York City. But upon further research, I found out that this dish was first served at a deli in Indiana back in 1941. Maybe they thought the name Manhattan lended an air of sophistication? I don’t know. But I do know it is delicious.
How do you make Beef Manhattan?
Melt butter in a sauté pan and whisk in some flour to make a roux. After cooking for a couple of minutes, whisk in some beef broth and tomato juice. Cook, stirring often, until a smooth gravy is formed. Season with salt, pepper and parsley. Stir in the leftover beef pot roast and cook until warm. Bake or air fry thick garlic bread until crispy. Top a slice of bread with mashed potatoes. Top the potatoes with the beef and gravy. Enjoy.
- Use a non-stick sauté pan for making the gravy and re-heating the beef.
- These are the mashed potatoes I use in this recipe.
- This is the garlic bread I use in this recipe.
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Beef Manhattan is the perfect solution for leftover pot roast. It's pure comfort food with beef and gravy on top of mashed potatoes and garlic toast.
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 3/4 cup beef broth
- 1/4 cup tomato juice
- 2 cups leftover beef pot roast
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 slices garlic bread
- 1 1/2 cups mashed potatoes
In a non-stick sauté pan, heat the butter over medium heat until melted.
Whisk in the flour and cook for a couple of minutes until golden in color.
Whisk in the beef broth and tomato juice until smooth.
Cook, stirring often, until thickened. Stir in the beef and cook until warm.
Bake the garlic bread according to package directions.
Heat the mashed potatoes according to package directions.
Top the slices of garlic bread with mashed potatoes, beef and gravy.
More Beef Recipes
- Slow Cooker Sirloin Tip Roast
- Shepherd’s Pie
- Beef Noodle Soup
- Beef Provencal Stew
- The Best Salisbury Steak