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  • Tommy Centola

Roast Beef Debris

It is said that Mother's restaurant coined the term debris when it comes to roast beef. Next week, I have two recipes coming that uses debris. Here's the base recipe


3 tablespoons canola oil

1 (3 3/4-pound) boneless chuck roast, trimmed

1 1/2 teaspoons kosher salt

1 teaspoon ground black pepper

4 cups beef stock

1 cup sliced yellow onions

1/4 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 stock, onion, tomato paste, Worcestershire, hot sauce, and garlic. Return beef to the pot, spooning some of the liquid over beef.

Bake, covered, until very tender, about 2 1/2 hours. Place beef on a cutting board. Let stand for 10 minutes. Shred beef; place 1 cup of 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.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

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Good Cooking, Good Eating and Good Living!!!

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