Pot Roast from Quebec

Baby Kato


I love this recipe that has been handed down from my french family. The secret ingredient in this roast beef dish is the ketchup...don't leave it out. My husband has been heard to say, you put what in the roast beef?


★★★★★ 5 votes

15 Min
2 Hr


  • ·
    3 lbs roast beef, chuck
  • ·
    1 tablespoon flour
  • ·
    1 teaspoon sea salt
  • ·
    1 teaspoon fresh ground black pepper
  • ·
    2 tablespoons vegetable oil
  • ·
    2 garlic cloves, minced
  • ·
    1⁄4 teaspoon dried thyme
  • ·
    1⁄4 teaspoon dried rosemary
  • ·
    1⁄4 teaspoon dried marjoram
  • ·
    1⁄4 teaspoon dry mustard
  • ·
    1⁄4 cup ketchup
  • ·
    1 cup red wine, dry
  • ·
    1⁄4 cup water
  • ·
    1 bay leaf
  • ·
    1⁄2 lb mushroom, small, fresh

How to Make Pot Roast from Quebec


  1. Rub roast all over with flour, salt and pepper.
  2. Heat oil in deep, heavy, non stick pan.
  3. Add beef to hot pan and brown at medium setting on stove, turning often, for 10 minutes.
  4. Lower heat to lowest setting on stove and add herbs, mustard, ketchup, red wine, water and bay leaf to pan.
  5. Cover and cook roast for 1 1/2 hours.
  6. Before adding mushrooms, add water if liquid has boiled to dry.
  7. Add mushrooms, cover and simmer for 1/2 hour or until meat is tender.
  8. Serve with mushrooms and gravy.
  9. Remember when serving chuck roast to cut across the grain into thin slices. So that you'll get the most tender slice.

Printable Recipe Card

About Pot Roast from Quebec

Course/Dish: Roasts
Main Ingredient: Beef
Regional Style: Canadian
Other Tag: Quick & Easy
Hashtag: #Quebec - Beef

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