Slow-cooker Pulled Beef Poutine

Why do take-out when it’s simple enough to make at this yummy poutine at home – no deep-fryer required! For super simple last minute prep, cook the pot roast the day ahead.
Yield 8 Servings Prep. Time 20 min Cooking Time 480 min Total Time 500 min


Here are the following ingredients:

  • ½ cup (125 mL) barbecue sauce
  • ¼ cup (60 mL) EACH red wine, steak sauce and Worcestershire sauce
  • 1 onion, cut lengthwise into wedges
  • 3 cloves garlic, minced
  • 3 lb (1.5 kg) Beef Cross Rib Pot Roast
  • 4 large potatoes
  • Olive or vegetable oil
  • Coarse salt
  • 1 cup (250 mL) cheese curds
  • ⅔ cup (150 mL) sliced green onions

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine barbecue sauce, red wine, steak sauce, Worcestershire sauce, onion and garlic in minimum 5-qt (5 L) slow cooker. Add beef, turning to coat.

  2. Cover and cook on LOW for 8 to 10 hours (or 4 hours on HIGH) or until beef is fork-tender.

  3. Meanwhile, cut potatoes into chunky sticks or wedges and toss with some oil and coarse salt to your taste in a large bowl. Arrange in a single layer on foil-lined baking sheet that has been sprayed with cooking spray. Roast in preheated 400°F oven, turning occasionally, for 20 to 30 minutes or until browned and tender.

  4. Transfer roast to a bowl and cut off twine; use two forks to pull beef into shreds. Skim fat from sauce; return shredded beef to sauce, tossing to coat. Serve beef with sauce over cooked potatoes and top with cheese curds and green onions.