Chinese Pot Roast

3 lb Chuck Roast, 1 1/2 in thick
1/2 c Bottled Stir-Fry Sauce
1/2 lb Fresh Mushrooms, sliced
1 tb Vegetable Oil
1/2 c Burgundy Wine
1 tb Cornstarch

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

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