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 /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.