Chinese recipes |
Chinese Pot Roast |
3 lb Chuck roast, 1 1/2 in thick 1/2 c Bottled stir-fry sauce 1/2 lb Fresh mushrooms, sliced 1 tb Vegetable oil 1/2 c Burgundy wine 1 tb Cornstarch |
Heat 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. |