Chinese Pot Roast

Serving Size : 6

3 pounds chuck roast, cut 1 1/2" thick
1/2 cup stir-fry sauce
1/2 pound sliced fresh mushrooms
1 tablespoon vegetable oil
1/2 cup burgundy wine
1 tablespoon cornstarch

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 1/4 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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