Hockey playoffs! You’re gonna need some poutine.
Rather than make a packet of gravy (St Hubert is authentic), I like to just go ahead and make a big pot of sloppy pulled beef, which generates its own gravy. You’ll need a pot roast or brisket – something that has tons of tough connective tissues that requires a low, slow braise to break down. At the end it will be ultra-tender and flavourful, soft enough to pull apart with forks.
Leftovers make for good sandwiches, served on soft white buns. I figure when I do a roast I may as well do a big one and have leftovers – it takes exactly the same amount of time and effort, with leftovers to keep in the fridge or freeze for another day.