Jul 14 2026
Restaurants›Brasserie Byronz›Pot Roast Poutine Recipe

Pot Roast Poutine Recipe

Inspired by Brasserie Byronz
Time3h
Serves4

pommes frites topped with beef bourguignon, mornay, mixed cheese

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Ingredients

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Pommes Frites

Beef Bourguignon

Mornay Sauce

Mixed Cheese Topping

Method

Pommes Frites

  1. 1

    Prepare the Potatoes

    Peel the Russet potatoes and cut them into thin strips for frying. Rinse under cold water to remove excess starch.

  2. 2

    Fry the Potatoes

    Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden brown, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt.

Beef Bourguignon

  1. 3

    Sear the Beef

    In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Season beef cubes with salt and black pepper. Add beef to the pot in batches and sear until browned on all sides. Remove and set aside.

  2. 4

    Cook the Vegetables

    In the same pot, add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute. Then add carrots and cook for another 2 minutes.

  3. 5

    Simmer the Beef

    Return the seared beef to the pot. Pour in the red wine and beef broth. Add thyme and a bay leaf. Bring to a boil, then reduce heat to low and cover. Simmer for about 2 hours until beef is tender.

Mornay Sauce

  1. 6

    Make the Roux

    In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes until lightly golden.

  2. 7

    Add Milk

    Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5-7 minutes.

  3. 8

    Add Cheese

    Remove from heat and stir in Gruyère and Parmesan cheeses until melted. Season with nutmeg and salt to taste.

Assembly

  1. 9

    Assemble the Poutine

    On a serving platter or deep dish, layer the crispy pommes frites, then generously spoon the beef bourguignon over the top. Drizzle with mornay sauce and sprinkle with mixed cheeses of cheddar and mozzarella.

  2. 10

    Serve

    Serve immediately while hot, allowing the cheese to melt slightly over the beef and fries.

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