Chinese Pot Roast

This recipe is one of my newly adopted ones from zaar. I have not yet tried it, but it sounds wonderful. Seeing as this was an adopted recipe and not one of my own, I appreciate the review. In light of the review I suggest that you cut back on the amount of stir fry sauce, or use one with less salt in it.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 3  lbs  chuck roast, 1 1/2 in thick
• 1  tablespoon  vegetable oil
• 1⁄4-1⁄2 cup  low-sodium stir-fry sauce
• 1⁄2 cup Burgundy wine
• 1⁄2 lb fresh mushrooms, sliced
• 1  tablespoon cornstarch

Directions

1. Heat oil in dutch oven.
2. Add meat and brown on both sides.
3. Combine stir-fry sauce with wine and pour over meat.
4. Cover, reduce heat and simmer for 1 hour 40 minutes.
5. Add mushrooms and simmer, covered, another 15 minutes or until beef is tender.
6. Combine cornstarch and 1/4 cup Water.
7. Remove meat to platter and keep warm.
8. Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens lightly.
9. To serve, cut meat across grain into thin slices and serve with the mushroom gravy.