Chinese pot roast
6 servings
Ingredients
| Quantity | 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 |
Directions
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.