Debris Fries Recipe

Sear and prep

Pat the chuck roast dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. In a heavy skillet or Dutch oven over medium-high heat, add 1 tablespoon oil (not listed separately) and sear the roast 3–4 minutes per side until well browned. Transfer to a slow cooker or keep in the Dutch oven for braising.

Build the braising liquid

In the same pan, add the sliced onion and sauté 2–3 minutes until translucent. Add the garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute. Deglaze with 2 cups beef broth and 2 tbs Worcestershire sauce, scraping brown bits from the pan. Add hot sauce, dried thyme and bay leaf. Pour mixture over the roast in the slow cooker or into the braising pot.

Slow-cook

Slow-cook on low for 8 hours (or high for 4–5 hours) until the beef is fork-tender and easily shredded. If using oven braise, cover and cook at 300°F (150°C) for 3.5–4 hours.

Shred and reduce au jus

Remove the roast and shred with two forks. Skim excess fat from the cooking liquid. For a slightly thicker au jus (debris), whisk 1 tsp flour into 2–3 tbs of cold cooking liquid to make a slurry, then stir back into the pot and simmer until slightly thickened, 3–5 minutes. Return shredded beef to the pot to soak in the jus; taste and adjust seasoning with salt, pepper, or hot sauce.

If using fresh potatoes: Peel (optional) and cut potatoes into 3/8–1/2-inch thick sticks. Rinse under cold water until water runs clear to remove starch. Soak in cold water 30 minutes, then drain and pat completely dry with towels. If using frozen fries, follow package directions for crisping but skip salt until after frying.

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches until just tender and pale golden, about 4–6 minutes per batch. Remove and drain on a wire rack or paper towels. Increase oil temperature to 375°F (190°C) and fry the par-cooked fries again in batches until crisp and golden, 2–3 minutes. Drain and immediately season with kosher salt (about 1 tsp) and 1/2 tsp black pepper.

Preheat oven broiler or set oven to 400°F (200°C) if you prefer baking the cheese melt. Place fries on an oven-safe platter or sheet, spread evenly into a single layer.

Spoon a generous portion of the shredded debris (with some au jus) over the fries, distributing meat evenly. Sprinkle 2 cups shredded sharp cheddar cheese over the top.

Broil 2–3 inches from heat for 1–3 minutes until cheese is melted and bubbly and edges are beginning to brown. If using a 400°F oven, bake 6–8 minutes until cheese is melted.

Remove from oven. Sprinkle with sliced green onions and chopped parsley, if using. Serve immediately with ranch dressing on the side for dipping. Provide extra small ramekins of au jus if desired for additional topping.