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.

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.

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