Leftover Roast Beef Poutine

I haven’t shared much on the blog about my amazing trip to Quebec City right before Christmas. Honestly, I’m still trying to wrap my head around it all. The views, the history, the Christmas market, everything made me feel as though I was a main character in a Hallmark movie. A favorite aspect of my vacation was of course, the food. One of Quebec’s most famous regional dishes is poutine. Upon my return home, this Leftover Roast Beef Poutine recipe was created for my own spin on the Canadian classic.

Now you may be asking, what is Poutine?

Poutine originated in the 1950’s in Quebec.

An area of Canada with plenty of loggers and dairy farmers. People who know hard work in cold conditions and want a meal that will fill them up and keep them warm.

Original poutine was created by a restaurant outside of Quebec City, where one day a regular patron asked the owner to put the fries and cheese curds he offered at his establishment together.

The owner responded by saying, “Ca va faire une maudite poutine!”

Roughly translated as “It will make a damn mess.”

(A delicious mess if you ask me.)

Traditional poutine is three simple ingredients.

Fries.

Cheese curds.

Brown gravy.

That’s it.

For me though, I wanted a vessel to be able to use up some leftover roast beef.

Whenever I make a roast, I’m always looking for a way to make it stretch into other meals.

Adding shredded beef into the poutine’s gravy, makes it the perfect vessel for hearty goodness.

Now normally, I’d tell you to eat a main dish recipe with your favorite veggie or a side salad, but let’s be honest.

If you’re covering your fries with cheese curds, and dousing it in gravy, I think we’re past the point of caring that we’re having a balanced meal here.

Just enjoy in all it’s meat and potato goodness.