Chinese Pot Roast

• 3 lbs chuck roast, 1 1/2 in thick
• 1 tablespoon vegetable oil
• 14-12 cup low-sodium stir-fry sauce
• 12 cup Burgundy wine
• 12 lb fresh mushrooms, sliced
• 1 tablespoon cornstarch

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.

chuck roast, vegetable oil, stirfry sauce, wine, mushrooms, cornstarch

Taken from www.food.com/recipe/chinese-pot-roast-8177 (may not work)