1 tbsp. vegetable oil
3 lbs. beef chuck pot roast, about 1 1/2 inches thick
1/2 c. stir-fry sauce
1/2 c. burgundy wine
1/2 lb. fresh mushrooms, sliced
1 tbsp. cornstarch

Heat oil in hot Dutch oven or large skillet over medium heat. Add beef and brown on both sides. Combine sauce and wine, pour over beef. Cover. Reduce heat and simmer 1 hour and 40 minutes. Add mushrooms and simmer, covered 15 minutes or until beef is tender.

Combine cornstarch and 1/4 cup water, set aside. Remove beef to serving platter, keep warm. Add cornstarch mixture to pan drippings. Cook and stir until mixture boils and thickens slightly. To serve, cut beef across grain into thin slices and serve with hot mushroom gravy.