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Chinese Recipes Chinese Pot Roast

Chinese Pot Roast Recipe

Yield: 6 servings
 
       3 lb  Chuck roast, 1 1/2 in thick
     1/2 c  Bottled stir-fry sauce
     1/2 lb Fresh mushrooms, sliced
       1 T   Vegetable oil
     1/2 c  Burgundy wine
       1 T   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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