Recipe for Chinese Pot Roast


3 lb chuck roast; 1 1/2 in thick
1 tablespoon vegetable oil
1/2 cup bottled stir-fry sauce
1/2 cup burgundy wine
1/2 lb fresh mushrooms; sliced
1 tablespoon cornstarch
1/4 cup water


both sides. Combine stir-fry Sauce with Wine and pour over meat. Cover, reduce heat and simmer for 1 hour 40 minutes. Add mushrooms and simmer, covered, another 15 minutes or until Beef is tender. Combine cornstarch and 1/4 cup Water. Remove meat to platter and keep warm. Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens slightly. To serve, cut meat across grain into thin slices and serve with the mushroom gravy.

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