Printed September 2, 2026
Pot Roast Poutine with Dripping Gravy
Transform that pot roast and its gelatinous juices into Canada's greatest comfort food. Those cold, slightly sad-looking potatoes from dinner service? They're about to become crispy fries.
Ingredients
- 2 cups leftover pot roast, shredded
- 2 cups pot roast cooking liquid or drippings
- 3 large leftover cooked potatoes, or 4 cups cold fries
- 1 cup cheese curds or torn mozzarella
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- Oil for frying
- Salt and pepper to taste
- Chopped parsley for garnish
Preparation
Poutine demands three things: crispy fries, squeaky cheese, and molten gravy. Using leftovers doesn't compromise this holy trinity—it enhances it with deeper, more developed flavors.
Fry the Potatoes
If using cooked potatoes, cut into thick fries. If using leftover fries, you're already ahead. Heat 2 inches of oil to 375°F. Fry potatoes in batches until deeply golden and crispy, about 3-4 minutes. The exterior will crisp while interior stays fluffy. Drain on paper towels and season immediately with salt.
Build the Gravy
- Skim any solid fat from the pot roast drippings.
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 2 minutes until golden.
- Gradually whisk in the drippings until smooth.
- Add tomato paste and Worcestershire sauce.
- Simmer until thickened, about 5 minutes.
- Season with salt and pepper—it should taste intensely savory.
Assemble the Poutine
Pile hot fries on plates. Top with cheese curds, then shredded pot roast. Immediately ladle piping hot gravy over everything. The gravy should partially melt the cheese while some curds remain squeaky.
Garnish with parsley and serve immediately with plenty of napkins. This is fork-and-knife territory.
