Chinese Pot Roast
- 3 lb Chuck roast, 1 1/2 in thick
- 1 tb Vegetable oil
- 1/2 c Bottled stir-fry sauce
- 1/2 c Burgundy wine
- 1/2 lb Fresh mushrooms, sliced
- 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.
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.
