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                   Chinese Pot Roast

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

Heat 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 mixture 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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