1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (287g) Recipe makes 6 servings The following items or measurements are not included below: low-sodium stir-fry sauce
Calories 628
Calories from Fat 421		(66%)
Amount Per Serving		%DV
	Total Fat 46.8g	71%
	Saturated Fat 18.3g	91%
	Monounsaturated Fat 19.5g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 156mg		52%
Sodium 135mg		5%
Potassium 812mg		23%
Total Carbohydrate 3.2g		1%
	Dietary Fiber 0.4g	1%
	Sugars 0.6g
Protein 42.9g		85%
detailed view... how is this calculated?

Chinese Pot Roast

Recipe #8177 | 1½ hours | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Shirl (J) 831
Mar 13, 2000

This recipe is one of my newly adopted ones from zaar. I have not yet tried it, but it sounds wonderful. Seeing as this was an adopted recipe and not one of my own, I appreciate the review. In light of the review I suggest that you cut back on the amount of stir fry sauce, or use one with less salt in it.

SERVES 6 (change servings and units)

Ingredients

3 lbs chuck roast, 1 1/2 in thick
1 tablespoon vegetable oil
1/4-1/2 cup low-sodium stir-fry sauce
1/2 cup Burgundy wine
1/2 lb fresh mushrooms, sliced
1 tablespoon cornstarch

Directions

1
Heat oil in dutch oven.
2
Add meat and brown on both sides.
3
Combine stir-fry sauce with wine and pour over meat.
4
Cover, reduce heat and simmer for 1 hour 40 minutes.
5
Add mushrooms and simmer, covered, another 15 minutes or until beef is tender.
6
Combine cornstarch and 1/4 cup Water.
7
Remove meat to platter and keep warm.
8
Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens lightly.
9
To serve, cut meat across grain into thin slices and serve with the mushroom gravy.