Beef Gravy Poutine

In a skillet on high add Vegetable Oil (1 Tbsp) . Add in the Boneless Chuck Roast (1.5 lb) . Sear all sides of the chuck roast.

To the pan add roughly chopped Onion (1) , Paprika (1/2 Tbsp) , Garlic Powder (1 tsp) , Ground Black Pepper (1 tsp) , Salt (1 tsp) , and Ground Coriander (1/4 tsp) .

Stir together and add the Water (2 cups) . Let it come up to a boil then place the lid on and place in the preheated oven for 2 1/2 hours.

Once cooked, remove the fat and drain all the liquid in the pan. Set the chuck roast aside. Add Unsalted Butter (1/4 cup) , All-Purpose Flour (1/4 cup) and mix till completely smooth and turns a nutty brown color.

Add in the Beef Stock (2 cups) and whisk vigorously. Add sliced Onion (1) and season with Salt (to taste) and Ground Black Pepper (to taste) . Add the chuck roast back in. Let it cook for 15 minutes.

Serve over French Fries (to taste) with White Cheddar Cheese Curds (to taste) .