Chinese Pot Roast

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Servings: 6 Difficulty: Advanced
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Tender beef simmered in a rich savory wine and mushroom gravy
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This comforting Chinese Pot Roast transforms affordable chuck roast into melt-in-your-mouth tender slices. The meat is braised slowly with Burgundy wine, creating a deep, savory flavor profile enhanced by earthy fresh mushrooms. The resulting sauce is thickened to a glossy consistency, perfect for spooning over the beef or rice. It&# 226;€™s an ideal dish for cold evenings or when you want a hearty, restaurant-quality meal at home. Although the prep is simple, the long simmering time allows the connective tissues to break down, resulting in a luxurious texture that feels indulgent yet approachable.

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Chinese Pot Roast

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 738.9

Description

This comforting Chinese Pot Roast transforms affordable chuck roast into melt-in-your-mouth tender slices. The meat is braised slowly with Burgundy wine, creating a deep, savory flavor profile enhanced by earthy fresh mushrooms. The resulting sauce is thickened to a glossy consistency, perfect for spooning over the beef or rice. It&# 226;€™s an ideal dish for cold evenings or when you want a hearty, restaurant-quality meal at home. Although the prep is simple, the long simmering time allows the connective tissues to break down, resulting in a luxurious texture that feels indulgent yet approachable.

Ingredients

Directions

  1. Trim excess fat from the chuck roast and cut into 1.5-inch thick slices if needed, or keep whole if the pan allows.
  2. Pat the beef dry with paper towels to ensure a good sear.
  3. Heat vegetable oil in a large Dutch oven or heavy skillet over medium-high heat.
  4. Sear the beef on both sides until browned, about 3-4 minutes per side. Remove and set aside.
  5. In the same pan, sauté sliced fresh mushrooms until they release their moisture and brown slightly.
  6. Return the beef to the pan, nestling it among the mushrooms.
  7. Combine the bottled stir-fry sauce, Burgundy wine, and 1/4 cup water in a bowl.
  8. Pour the sauce mixture over the meat and mushrooms.
  9. Cover the pan, reduce heat to low, and simmer gently for 1 hour and 40 minutes.
  10. Check occasionally to ensure the liquid is simmering, adding a splash of water if it reduces too much.
  11. After 1 hour 40 minutes, add any remaining mushrooms if not used earlier, and simmer covered for another 15 minutes until beef is fork-tender.
  12. Carefully remove the beef to a warm platter and tent with foil.
  13. In a small bowl, mix cornstarch with 1/4 cup cold water to create a slurry.
  14. Bring the pan juices to a boil.
  15. Stir in the cornstarch slurry and cook for 1-2 minutes until the gravy thickens and becomes glossy.
  16. Slice the beef against the grain into thin strips.
  17. Serve the sliced beef topped with the mushroom gravy.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 738.9kcal
% Daily Value *
Total Fat 23.8g37%
Saturated Fat 8.9g45%
Cholesterol 255.4mg86%
Sodium 221.3mg10%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 112.4g225%

* 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: beef, braised, chinese, chuck, comfort food, dinner, gravy, mushroom, pot roast, roast, savory, simmer, wine
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