Roast Beef Debris
 
Makes about 8 cups
Ingredients
  • 3 tablespoons vegetable oil
  • 1 (3¾-pound) boneless chuck roast, trimmed
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 yellow onion, thinly sliced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 4 cloves garlic, chopped
  • ½ teaspoon crushed red pepper
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 bunch fresh thyme, tied with butcher twine
Instructions
  1. Preheat oven to 325°.
  2. In a medium cast-iron Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt and pepper. Add beef to Dutch oven; cook until well browned on all sides, 5 to 10 minutes per side, turning occasionally.*
  3. Add onion, and cook, stirring constantly, scraping bottom of the pan with a wooden spoon, until browned bits begin to deglaze. Add ½ cup broth and continue scraping the bottom of the pan frequently, until well browned. Add tomato paste, and cook, stirring constantly, for 30 seconds. Add garlic, and cook, stirring constantly for 1 minute. Add crushed red pepper, and cook, stirring constantly until the mixture is a deep red color. Add Worcestershire, and cook, stirring constantly for 30 seconds.
  4. Add remaining 3½ cups broth, and bring to a boil. Return beef and any remaining liquid to pot. Place thyme bundle on top of beef and spoon some liquid over the top. Cover and bake until very tender, basting any exposed beef every 45 minutes, about 2½ hours in all.
  5. Taste broth and adjust seasoning, if needed. With two forks, shred beef. Remove any larger pieces of fat, if desired. Taste for seasoning again, and adjust if necessary. Let stand until cool enough to refrigerate. Cover and refrigerate up to 3 days, or freeze up to 3 months.
Notes
*Tip from Chef Jean-Paul:
Browning the beef can be done a day in advance; refrigerate beef, and let stand at room temperature for 1 hour before proceeding.
Recipe by Louisiana Cookin' at https://louisianacookin.com/roast-beef-debris-po-boys/