A staple to our northern neighbors up in Canada, Poutine makes a great meal or appetizer. I fell in love with a local restaurant’s version of Brisket Poutine and decided to try to copy it so I could enjoy it at home. Since I don’t make brisket very often, I usually use pot roast instead. This recipe makes a tasty meal for two, and served with a vegetable, is quite complete. Better yet, it’s pretty quick and easy to serve up.
There were some things I just couldn’t live without when I had to start eating a low histamine diet and poutine was one of them. As I cannot tolerate any amount of vinegar, wine or cheese due to mycotoxin intolerance, I had to go back to the drawing board with this recipe, so it has some distinct differences from my low FODMAP version of poutine, which can be found here.
If you can tolerate cheese, I highly recommend you top this with some fresh cheese curds as my husband does while I look on with a slightly pouty face, but if you can’t, it’s still a delicious meal. I like to make 5 or 6 pounds of pot roast all at once in the crock pot and then freeze it into individual portions, which stops the histamine from accumulating, but keeps me from having to cook long drawn out meals every day while still eating relatively healthy.
Low Histamine Pot Roast Poutine
- 6 ounces pre-cooked pot roast, thawed
- 8 ounces plain frozen French fries
- 2 tablespoons diced scallions
- 1 cup gravy
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 1 ½ cups beef broth (recipe here)
- ¼ teaspoon oregano
- ¼ teaspoon basil
- ½ teaspoon sea salt
- 2 dashes Worcestershire
Prepare fries according to package directions, cooking them until they’re a little extra crispy (this helps them stand up against the gravy better). Meanwhile, prepare the gravy.
In a small sauce pan, melt butter on medium heat. Once fully heated, add cornstarch and stir into a paste. Wisk in beef broth steadily, avoiding any lumps. Add spices and cook on medium until slightly thickened. Reduce heat to low.
Cut pot roast into bite size chunks and microwave. On plates, arrange fries fresh from the oven and top with heated pot roast and sea salt. Cover with gravy and top with scallions (and cheese, if allowed). Serve hot.
Prep Time: 15 minutes