Shelly's Recipe

CHINESE POT ROAST

Category: Roasts/Tenderloin - Beef

3 tbsp chuck roast, 1 1/2 inches thick
1 tbsp vegetable oil
1/2 cup bottled stir-fry sauce and burgundy wine
1/2 lb sliced mushrooms
1 tbsp cornstarch

Heat oil in a Dutch oven. Add meat and brown on both sides. Combine sauce and wine and pour over meat. Cover and reduce heat. Simmer for 1 hour and 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 a platter and keep warm. Add cornstarch mixture to pan juices; cook and stir until mixture thickens lightly. Cut meat across the grain into thin slices and serve with gravy.