MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: CHINESE POT ROAST
  Categories: Meats, Chinese
       Yield: 6 servings
  
       3 lb Chuck roast, 1 1/2 in thick
     1/2 c  Bottled stir-fry sauce
     1/2 lb Fresh mushrooms, sliced
       1 T  Vegetable oil
     1/2 c  Burgundy wine
       1 T  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.
  
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