Chinese Pot Roast

This Chinese Pot Roast transforms affordable chuck roast into a tender, fall-apart masterpiece. By braising the meat in a rich blend of burgundy wine and bottled stir-fry sauce, you get deep, savory flavors that rival restaurant-quality takeout. The addition of fresh mushrooms adds an earthy depth, while a quick cornstarch slurry creates a glossy, comforting gravy that clings to every slice. It is an excellent choice for weeknight dinners when you want something hearty yet simple. Serve this over steamed rice or noodles to soak up the delicious juices. It is a comforting, family-friendly meal that requires minimal active effort but delivers maximum satisfaction.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Chinese

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 832.1

Dietary: Gluten-free

Description

This Chinese Pot Roast transforms affordable chuck roast into a tender, fall-apart masterpiece. By braising the meat in a rich blend of burgundy wine and bottled stir-fry sauce, you get deep, savory flavors that rival restaurant-quality takeout. The addition of fresh mushrooms adds an earthy depth, while a quick cornstarch slurry creates a glossy, comforting gravy that clings to every slice. It is an excellent choice for weeknight dinners when you want something hearty yet simple. Serve this over steamed rice or noodles to soak up the delicious juices. It is a comforting, family-friendly meal that requires minimal active effort but delivers maximum satisfaction.

Ingredients

3 pound Chuck roast, 1 1/2 in thick
1 tablespoon Vegetable oil
1/2 cup Bottled stir-fry sauce
1/2 cup Burgundy wine
1/2 pound Fresh mushrooms, sliced
1 tablespoon Cornstarch

Directions

1
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2
Pat the chuck roast dry and season with salt and pepper, then brown the meat on all sides until deeply caramelized.
3
Remove the meat from the pot and set aside on a plate.
4
In a small bowl, whisk together the bottled stir-fry sauce and burgundy wine.
5
Return the meat to the pot and pour the sauce mixture over it.
6
Cover the pot, reduce the heat to low, and simmer gently for 1 hour and 40 minutes.
7
Add the sliced mushrooms to the pot, cover, and continue simmering for another 15 minutes until the beef is fork-tender.
8
Carefully remove the meat to a cutting board and keep it warm under foil.
9
In a small cup, mix the cornstarch with 1/4 cup of water to create a smooth slurry.
10
Bring the pan juices to a boil, then stir in the cornstarch slurry.
11
Cook and stir the sauce for 1-2 minutes until it thickens and becomes glossy.
12
Slice the beef across the grain into thin strips.
13
Serve the sliced beef and mushrooms topped with the thickened mushroom gravy.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 832.1kcal

% Daily Value *
Total Fat 27.9g43%
Saturated Fat 9.4g47%
Cholesterol 255.4mg86%
Sodium 368.8mg16%
Total Carbohydrate 7.7g3%
Dietary Fiber 1.0g4%
Sugars 2.4g
Protein 114.6g230%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese, pot roast, beef, chuck roast, braised, simmered, stir fry sauce, mushrooms, wine, gravy, dinner, easy, comfort food, asian cuisine, slow cook, tender beef, one pot, family meal, savory, rice bowl

Read it online: https://www.chefs-mate.com/recipe/chinese-pot-roast-2/