Roast Beef, Debris, and Gravy recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Mothers Restaurant›Roast Beef, Debris, And Gravy Recipe

Roast Beef, Debris, And Gravy Recipe

Inspired by Mothers Restaurant
Time4h
Serves6

It hardly gets any better – the most tender part of the roast that falls off while cooking, and then smothered in rich beef gravy.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Roast

Preheat the oven to 325°F (165°C). Rub the beef chuck roast with olive oil, salt, and black pepper.

2

Sear the Beef

In a large skillet over medium-high heat, sear the roast on all sides until browned, about 4-5 minutes per side. Transfer to a roasting pan.

3

Add Vegetables and Broth

In the same skillet, add onion, garlic, carrots, and celery. Sauté for 3-4 minutes until softened. Pour in the beef broth and bring to a simmer. Add thyme and bay leaves.

4

Roasting

Pour the vegetable and broth mixture over the roast in the roasting pan. Cover tightly with foil and roast in the preheated oven for 3-4 hours, or until the beef is tender and easily falls apart.

5

Make the Gravy

Once the roast is done, remove it from the pan and let it rest. Strain the cooking liquid into a saucepan. In a small bowl, mix cornstarch with water to create a slurry. Bring the strained liquid to a boil and whisk in the slurry until thickened.

6

Serve

Shred the tender beef and serve it smothered in the rich gravy. Enjoy!