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Title: Chinese Pot Roast
Categories: Meat Beef Chinese
Yield: 6 Servings

3lbChuck roast, 1 1/2 in thick
1/2cBottled stir-fry sauce
1/2lbFresh mushrooms, sliced
1tbVegetable oil
1/2cBurgundy wine

eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1 hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to platter and keep warm. Add cornstarch ixture to pan juices; cook and stir until mixture bOils and thickens lightly. To serve, cut meat across grain into thin slices and serve ith the mushroom gravy.