Title: Chinese Pot Roast
Categories: Meat Beef Chinese
Yield: 6 Servings
| 3 | lb | Chuck roast, 1 1/2 in thick |
| 1/2 | c | Bottled stir-fry sauce |
| 1/2 | lb | Fresh mushrooms, sliced |
| 1 | tb | Vegetable oil |
| 1/2 | c | Burgundy wine |
| 1 | tb | Cornstarch |
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.