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Chinese Pot Roast

Cuisine: Chinese
Type: Meat
Serves: 6 people

Recipe Ingredients

3 lbs 1362g / 48ozChuck roast - 1 1/2 in thick
1/2 cup 118mlBottled stir-fry sauce
1/2 lb 227g / 8ozFresh mushrooms - sliced
1 tablespoon 15mlVegetable oil
1/2 cup 118mlBurgundy wine
1 tablespoon 15mlCornstarch

Recipe Instructions

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 /4 cup Water.

Remove meat to platter and keep warm. Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens lightly.

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

Source:
Jo Anne Merrill

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