Chinese pot roast

Yield: 6 servings

Measure Ingredient
3 pounds Chuck roast 1 1/2 in thick
1 tablespoon Vegetable oil
½ cup Bottled stir-fry sauce
½ cup Burgundy wine
½ pounds Fresh mushrooms; sliced
1 tablespoon Cornstarch
¼ cup Water

Preparation Time: 2:30 Heat Oil in dutch oven. Add meat and brown on 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 ¼ 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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