Last weekend I made a huge pot roast and this week it still sat in the refrigerator – waiting for someone to reheat and eat it. Instead of waiting, I decided to troll the internet for something better to do with it and I found this: (my notes are in with the recipe – lots of little changes). It actually expanded the pot roast, so I’ll say it made 4 generous servings.
- 2 tb Butter
- 1 Onion
- 4 c Sliced mushrooms -; (1 lb)
- 1 Garlic clove; minced
- 2 c Red Wine
- 1 Bay leaf
- 1 ts Cornstarch (I ran out and used a few of the mashed up potatoes from the pot roast) mixed with 1tbsp water
- 2 tb Fresh thyme
- 2 c Beef broth
- 3 1/2 c Cubed leftover pot roast — (to 4 cups)
- 1 diced Tomato
- 1 Bag Egg noodles – -; (12 oz) or Rice – we used rice because my husband prefers it, I think it would be better with noodles.
Halve onion and slice into thin strips. Melt butter in large skillet and add onion, mushrooms, garlic and pinch of salt. Cook over medium-high heat until onion softens, about 5 minutes. Add wine and bay leaf. Cook over medium-high heat until 3/4 of liquid is gone, 20 to 25 minutes.
Dissolve cornstarch in 1 tablespoon water. Add thyme, beef broth and dissolved cornstarch. Simmer 10 minutes. Stir in pot roast and tomato and simmer 10 to 15 minutes, stirring occasionally.
Meanwhile, cook egg noodles in plenty of boiling salted water until just tender to the bite, about 10 minutes.
Recipe adapted from – Free Groups.net/Recipes : Originally published Los Angeles Times – 12-16-1998