Chinese Pot Roast
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INGREDIENTS
- 3 lb Chuck roast, 1 1/2 in thick
- 1/2 c Bottled stir-fry sauce
- 1 tb Cornstarch
- 1/2 c Burgundy wine
- 1/2 lb Fresh mushrooms, sliced
- 1 tb Vegetable oil
INSTRUCTIONS
eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1 hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to platter and keep warm. Add cornstarch ixture to pan juices; cook and stir until mixture bOils and thickens lightly. To serve, cut meat across grain into thin slices and serve ith the mushroom gravy.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (286g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 33 | ||
| Calories from Fat: 14 (42%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.5g | 2 % | |
| Saturated Fat 0.1g | 1 % | |
| Monounsaturated Fat 1g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.1mg | 0 % | |
| Potassium 0mg | 0 % | |
| Total Carbohydrate 1.3g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 1.3g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 33
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