Roast Beef Debris

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.