Chinese Pot Roast
Yield
6 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck roast
1 1/2 in thick |
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | cup |
fudge sauce
|
* |
| ½ | cup |
burgundy wine
|
* |
| ½ | pound |
mushrooms
fresh, sliced |
|
| 1 | tablespoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck roast
1 1/2 in thick |
|
| 15 | ml |
vegetable oil
|
|
| 118 | ml |
fudge sauce
|
* |
| 118 | ml |
burgundy wine
|
* |
| 226.8 | g |
mushrooms
fresh, sliced |
|
| 15 | ml |
cornstarch
|
|
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.
