Recipe - Chinese Pot Roast

3 pound Chuck roast, 1 One half in thick
1 tablespoon Vegetable oil
One half cup Bottled stirfry sauce
One half cup Burgundy wine
One half pound Fresh mushrooms, cut or sliced up
1 tablespoon Cornstarch

eat Oil in dutch oven. Add meat and brown on both sides. Combine tirfry
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini