---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chinese Pot Roast
  Categories: Meats, Beef, Chinese
       Yield: 6 servings
  
       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
  
   eat 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 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.
  
 -----