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3 lb Chuck roast, 1 thick
1 tbsp Vegetable oil
1/2 c Bottled stir-fry sauce
1/2 c Burgundy wine
1/2 lb Fresh mushrooms, sliced
1 tbsp Cornstarch

Heat Oil in dutch oven. Next add meat and brown on both sides.
Combine stir-fry sauce with Wine and pour over meat. Cover, reduce heat and simmer for 1hr. 40 minutes. Now 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 prepare meat for serving, cut meat across grain into thin slices and serve with mushroom gravy.

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