• 3 lb chuck roast, 1 ½" thick
  • 1 tbsp vegetable oil
  • 1/2 cup bottled stir-fry sauce
  • 1/2 cup burgundy wine
  • 1/2 lb fresh sliced mushrooms
  • 1 tbsp cornstarch

To make a traditional Chinese pot roast heat the oil in a dutch oven. Next add the meat and brown on both sides. Combine stir-fry sauce with the burgundy wine and pour over the meat.

Cover, reduce heat and simmer for 1hr. 40 minutes. Now add in the mushrooms and simmer, covered, for another 15 minutes or until beef is tender.

Combine cornstarch and a quarter cup of water. Remove meat to platter and keep warm. Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens lightly.

To prepare meat for serving to your guests, cut meat across grain into thin slices and serve with mushroom gravy. Delicious!