Chinese Pot Roast
beef, chinese
3 lb chuck roast, 1 1/2 in thick
1/2 cup bottled stir-fry sauce
1/2 lb fresh mushrooms, sliced
1 tablespoon vegetable oil
1/2 cup burgundy wine
1 tablespoon cornstarch
eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1 hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to platter and keep warm. Add cornstarch ixture to pan juices; cook and stir until mixture bOils and thickens lightly. To serve, cut meat across grain into thin slices and serve ith the mushroom gravy.
Yield: 6 servings