Chinese Pot Roast

1. 1

   Heat oil in dutch oven.

2. 2

   Add meat and brown on both sides.

3. 3

   Combine stir-fry sauce with wine and pour over meat.

4. 4

   Cover, reduce heat and simmer for 1 hour 40 minutes.

5. 5

   Add mushrooms and simmer, covered, another 15 minutes or until beef is tender.

6. 6

   Combine cornstarch and 1/4 cup Water.

7. 7

   Remove meat to platter and keep warm.

8. 8

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

9. 9

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

* Per serving · 4 servings · Values may vary.

No additional tips available.