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.
