Beef Poutine Recipe | Eye of Round Roast

cheese curds

🥗Healthier: feta cheese

💰Cheaper: shredded mozzarella

Feta adds a tangy flavor while mozzarella is more budget-friendly.

beef

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner and ground beef is often less expensive.

beef gravy

🥗Healthier: mushroom gravy

💰Cheaper: homemade beef broth

Mushroom gravy is plant-based and homemade broth can save costs.

fries

🥗Healthier: baked sweet potato fries

💰Cheaper: frozen fries

Sweet potato fries are healthier while frozen fries can reduce costs.

Trim fat off the Certified Angus Beef round roast and cut it into smaller cubes for even cooking.

Season the beef cubes with coarse salt and black pepper.

Place the seasoned beef into the slow cooker with chicken stock and beef stock.

Soak potatoes in cold water for about 30 minutes to remove excess starch.

Rinse the soaked potatoes and pat them dry with a tea towel or paper towels.

Preheat vegetable oil in a heavy bottom pan to 325 degrees Fahrenheit, ensuring there's about one inch of oil above the fries.

Par cook the potatoes in batches for about 5 to 7 minutes until light brown, then transfer to a plate lined with paper towels to absorb excess oil.

Increase the oil temperature to 350 degrees Fahrenheit for the final fry.

Fry the potatoes in batches for another 3 minutes until golden brown and crispy, then season with salt immediately.

In a clean heavy pot, add the slow cooked shredded beef and the stock from the slow cooker over medium heat.

Use a wire whisk to gently shred the beef in the pot.

Mix cold water and corn starch in a small bowl to create a slurry, then slowly pour it into the simmering beef and stock while whisking to thicken the gravy.

Layer the poutine by placing crispy fries as the base, followed by squeaky cheese curds, and then topping with hot shredded beef gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens