Chinese Pot Roast

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 imxture 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.