Yield: 6 servings
|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|
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.