Chinese Pot Roast

A pot roast with a Chinese twist: three pounds of beef chuck browned and then braised low and slow in a combination of stir-fry sauce and burgundy wine until fork-tender. Fresh sliced mushrooms go in near the end, and the pan juices get thickened into a glossy, savory gravy with cornstarch.

The stir-fry sauce and wine combination creates a braising liquid with serious depth. The stir-fry sauce brings soy, garlic, and ginger flavors (depending on the brand), while the burgundy adds body, tannins, and a fruity complexity that balances the saltiness. Together they reduce over nearly two hours into a concentrated, dark, richly flavored sauce that soaks into every fiber of the chuck.

Brown the roast well on both sides before adding the liquid. That sear creates a flavorful crust and develops fond on the bottom of the Dutch oven that dissolves into the braising liquid as the meat cooks. Reduce heat, cover tightly, and simmer for an hour and 40 minutes. The mushrooms go in for the final 15 minutes so they soften without turning to sponge.

Slice the finished roast thin against the grain and spoon that thickened mushroom gravy right over the top.

Kitchen Tips

• Use a thick-cut chuck roast (1.5 inches); thinner cuts dry out before becoming tender
• Keep the simmer gentle; a hard boil toughens the meat instead of tenderizing it
• Mix the cornstarch with cold water before adding to the hot pan juices to prevent lumps
• Let the roast rest 10 minutes before slicing for cleaner cuts

Variations

• Five-spice version: Add a teaspoon of Chinese five-spice powder to the braising liquid
• Slow cooker: Brown the meat, then transfer to a crockpot with the sauce for 8 hours on low
• Bok choy side: Serve with steamed baby bok choy to keep the Asian theme going