Title: CHINESE POT ROAST
Categories: Meats, 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 T Vegetable oil
1/2 c Burgundy wine
1 T 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.
