Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        chuck roast -- 1 1/2 in thick
     1/2  cup           bottled stir-fry sauce
     1/2  pound         fresh mushrooms -- sliced
   1      tablespoon    vegetable oil
     1/2  cup           burgundy wine
   1      tablespoon    cornstarch

Preparation:

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 /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.