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


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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


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

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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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