Chinese Pot Roast

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 6
  • About This Recipe

    “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.”


  • 3lbschuck roast, 1 1/2 in thick
  • 1tablespoonvegetable oil
  • 1/4-1/2 cuplow-sodium stir-fry sauce
  • 1/2 cupBurgundy wine
  • 1/2 lbfresh mushrooms, sliced
  • 1tablespooncornstarch
  • 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 1/4 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.
  • Reviews

  • “Smelled absolutely wonderful cooking but it tasted too salty for my family’s taste.Sorry.”