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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
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.
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CHINESE POT ROAST
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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