Chinese Pot Roast Recipe - Cooking Index
Chinese Pot Roast Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Chuck roast - 1 1/2 in thick |
| 1/2 cup | 118ml | Bottled stir-fry sauce |
| 1/2 lb | 227g / 8oz | Fresh mushrooms - sliced |
| 1 tablespoon | 15ml | Vegetable oil |
| 1/2 cup | 118ml | Burgundy wine |
| 1 tablespoon | 15ml | Cornstarch |
Heat Oil in Dutch oven. Add meat and brown on both sides. Combine stir-fry Sauce with Wine and pour over meat. Cover, reduce heat and simmer for 1 hour 40 minutes.
Add mushrooms and simmer, covered, another 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 with the mushroom gravy.
Source:
Jo Anne Merrill
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