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Roast Beef Debris
Ingredients
  • 1 tablespoon peanut oil
  • 3+pound chuck roast
  • 1 teaspoon kosher salt
  • 1 tablespoon Creole seasoning
  • Flour for dusting roast
  • 4 cups beef broth
  • 1 onion, diced
  • 4 oz tomato paste, 4 oz only
  • 1 teaspoon Worcestershire sauce, generous portion
  • 1 teaspoon hot sauce, or to taste
  • 4 cloves garlic, more if you want
  • ½ cup chopped parsley
  •  
  • French bread, lettuce, tomato, and mayonnaise for serving
Steps
  1. Preheat oven to 325 degrees.
  2. In a cast-iron Dutch oven, heat oil over medium-high heat. Sprinkle beef with salt, Creole seasoning and lightly dust with flour. Add beef to Dutch oven; cook until browned, about 3 minutes per side. Remove beef from pot. Add broth, onion, tomato paste, Worcestershire sauce, hot sauce and garlic. Return beef to pot, spooning some of the liquid over beef.
  3. Bake, covered, until very tender, check at 2½ hours, I usually need 3 to 3¼ hour. If you don't think you can pick it up without it breaking, it's done. Place beef on a cutting board. Let stand for 10 minutes. Shred beef and 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 and parsley.
Notes
  • Use for poboys, over mashed potatoes, rice, etc.
 

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