Chinese Pot Roast

Course : Chinese
Serves: 6
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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 / Directions:

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.

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