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Chinese Pot Roast

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

2 hrs

Ready

2 hrs
Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
3 pounds beef chuck roast
1 1/2 in thick
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1 tablespoon vegetable oil
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½ cup fudge sauce
*
½ cup burgundy wine
*
½ pound mushrooms
fresh, sliced
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1 tablespoon cornstarch
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Ingredients

Amount Measure Ingredient Features
1.4 kg beef chuck roast
1 1/2 in thick
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15 ml vegetable oil
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118 ml fudge sauce
*
118 ml burgundy wine
*
226.8 g mushrooms
fresh, sliced
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15 ml cornstarch
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Directions

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 ¼ cup water.

Remove meat to platter and keep warm.

Add cornstarch imxture to pan juices; cook and stir until mixture boils and thickens slightly.

To serve, cut meat across grain into thin slices and serve with the mushroom gravy.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 71658% from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 18g 88%
Trans Fat 0g
Cholesterol 179mg 60%
Sodium 116mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 139g
Vitamin A 0% Vitamin C 1%
Calcium 4% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
 

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