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Chinese Pot Roast

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHINESE POT ROAST
 Categories: Meats, Beef, Oriental
      Yield: 6 Servings
 
      3 lb Chuck roast, 1 1/2 in thick
      1 tb Vegetable oil
    1/2 c  Bottled stir-fry sauce
    1/2 c  Burgundy wine
    1/2 lb Fresh mushrooms, sliced
      1 tb Cornstarch
 
  eat 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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