Chef Debra Delaurier from Maple Leaf Diner makes poutine with pot roast.
3 lb-5lb roast beef - choice Angus inside round roast
2 tbsp salt
1 tbsp pepper
½ tsp rosemary
½ tsp thyme
1 tbsp Worcestershire
1 tbsp garlic powder
1tsp onion powder
Rub roast with spices. Place in roasting pan. Put 4 cups of water in bottom of pan. Roast in oven at 300 degrees for 2-3 hours until tender. When finished save the beef broth in the refrigerator. Once fat is hard on top of broth, remove fat.
1/4 cup fresh minced garlic
2 cups fresh chopped onions
2 celery stalks-cut into small cubes
1 large carrot small dice
1 large tomato small diced
2 bay leaves
1 teaspoon ground dried rosemary
1 teaspoon ground dried thyme
1 tablespoon Worcestershire sauce
1 tablespoon gravy coloring like kitchen bouquet
1/2 cup beef base
any roast drippings
6 cups of all-purpose flour
Use a 3 gallon pot. You need 4 quarts on liquid total. Use all broth from pot roast. Add cool water to broth to equal 4 quarts needed. Add all other gravy ingredients to the pot. Bring all ingredients to a boil on high heat, then simmer uncovered for 60 minutes to thicken.
In a large bowl add 6 cups of all-purpose flour and 6 cups of cold water and whisk until there are no lumps. Turn broth to high heat and whisk in flour mixture whisking constantly. Whisk until completely combined, cook stirring occasionally until gravy boils.
Return to medium heat and add 1 cup of your favorite red wine. Cook gravy for an additional 10-15 minutes. If gravy is lumpy, pass thru strainer. Season with fresh cracked pepper and salt to taste
Fresh Cut French Fries
4 medium-sized Idaho baking potatoes
3-4 quarts vegetable oil
Wash and cut the potatoes in 3/8 French fry strips. Do not remove the skins. Air dry the fries or pat down with paper towel.
Using a home fryer or a 8 quart pot fill with 3-4 quarts of oil, fry at 375 degrees for 3-6 minutes until desired crispness.
2 cups white cheddar cheese curds
In soup bowl add 1/2 cup fresh cut fries that have been fried and top with 1/2 cup fresh cheese curds. Then repeat with 2nd 1/2 cup fresh cut fries topped again with 1/2 cup fresh cheese curds. Drizzle 8-10 ounces of hot gravy on top of fries and cheese to melt the cheese.
Cover the bowl with foil and let stand on the counter for cheese to melt, about 3 minutes. Enjoy.
To make the Canadian poutine a pot roast poutine: top poutine with 4-6 ounces of chopped fresh roast beef and drizzle on a few more ounces of gravy.