Debris Po Boys


From nolacuisine.com

Steps


Cut small slits into the roast , about every 3 inches , try not to pierce all the way to the bottom.
Stuff the sliced garlic into the slits.
Season the roast very liberally on all sides with the salt & black pepper , season with cayenne to your taste , i dont use much.
Heat the fat in a heavy bottomed dutch oven over high heat , when the oil starts to smoke , wait a few more seconds , then carefully add the roast cut side down.
Brown very well on all sides , without burning it.
Remove to a plate.
Drain off all but 1 tbsp of the fat in the pan , add the onions and carrots , cook until the onions just start to brown , place the roast back in the pan , then add the stocks.
Finish , if necessary , with enough water to bring the cooking liquid 3 / 4 of the way up the roast.
Add the remaining ingredients.
Bring to a boil , then back down to a simmer.
Simmer covered for 3-4 hours or until the meat falls apart by staring at it.
For the debris gravy:.
Carve the meat into very thin.

Ingredients


boneless chuck roast, garlic cloves, kosher salt, black pepper, cayenne, vegetable oil, onion, carrot, beef stock, chicken stock, water, worcestershire sauce, hot sauce, fresh thyme, fresh bay leaf