Roast Beef Debris

This classic Roast Beef Debris is cooked slowly for an amazingly tender result.

5.0 from 1 reviews
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
  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 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.
  3. 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.



  1. 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.

  2. 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?


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