Red Wine-Braised Beef Pot Roast in Potato Skins

Canada Beef was a proud partner of Food & Drink’s 30th Anniversary Event where guests enjoyed this recipe, adapted from the original created by Christopher St. Onge for the Holiday 2017 issue of Food & Drink magazine (www.lcbo.com/foodanddrink). All the components of this knockout hors d’oeuvre can be made ahead of time – even the fried potato skins. Which, of course, means it’s party perfect. Frying in olive oil is a luxury here but common in Mediterranean countries where it is considerably cheaper than here. It does make for tasty potato skins, so it’s worth a go if you’re feeling flush.