This classic Roast Beef Debris is cooked slowly for an amazingly tender result.
Roast Beef Debris
Yields: 8 cups
Ingredients
- 3 tablespoons vegetable oil
- 1 (3¾-pound) boneless chuck roast, trimmed
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 4 cups beef broth
- 1 cup sliced yellow onion
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 4 cloves garlic
Instructions
- Preheat oven to 325°.
- 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 browned, about 3 minutes per side. Remove beef from pot; add broth, onion, tomato paste, Worcestershire, hot sauce, and garlic. Return beef to pot, spooning some of the liquid over beef.
- Bake, covered, until very tender, about 2½ hours. Place beef on a cutting board. Let stand for 10 minutes. Shred beef; place 1 cup beef in cooking liquid in pot. Bring to a boil over medium-high heat; boil until slightly thickened, about 10 minutes. Remove from heat; stir in shredded beef.
Outstanding recipe! My one tip is don’t hesitate to make the full 4 lbs of it – you will want it for grits and poboys and debris fries and just about anything else you can think of.
The recipe says shred beef add 1 cup beef to liquid cook until thickened. I feel like there’s a mistake there. What should it be 1 cup beef what?
you shred the beef, then take a cup of it and put it in the liquid. that’s the debris. it’s the beef
Made this tonight after my trip to New Orleans last week. This was excellent, easy, and used ingredients already in my kitchen. It’s a keeper. Thanks.