| | Chinese Pot Roast 1 tablespoon of vegetable oil
3 pounds of chuck roast, cut 1 1/2 in thick
1/2 cup of bottled stir-fry sauce
1/2 cup of Burgundy wine
1/2 pound of fresh mushrooms, sliced
1 tablespoon of cornstarch
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Heat the 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 1/4 cup water. Remove meat to platter and keep warm. Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens lightly. To serve, cut meat across grain into thin slices and serve with the mushroom gravy. |
