This classic Roast Beef Debris is cooked slowly for an amazingly tender result.
Roast Beef Debris
Yields: 8 cups
- 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
- 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.