Quick Beef Burgundy Casseroles & Skillet Suppers

Be the first to rate this recipe!

Servings
   Serves 4

Prep Time
   30 minutes

Ingredients

• 1 package fully cooked pot roast
• 1 pound small mushrooms
• 2 small onions, cut into wedges
• 2/3 cup red wine
• 3/4 tsp. marjoram leaves
• 1 Tbsp. cornstarch dissolved in 3 Tbsp. water
• egg noodles

Instructions

Transfer liquid from pot roast into Dutch oven. Add mushrooms, onions, wine and marjoram leaves to liquid in pan.

Bring to a boil, reduce heat and simmer, uncovered, 7-8 minutes until vegetables are almost tender; stir occasionally.

Cut pot roast into 1-inch pieces; add to pan. Bring to a boil; cook 2-3 minutes until beef is heated through.

Stir in cornstarch. Bring to a boil; cook and stir until thickened.

Serve over prepared noodles.

Suggestions

Other ways to serve fully cooked pot roast. Add to ready-to-eat rice and pasta combinations for a hearty casserole; Jazz up a bean burrito; Take a roast beef sandwich "up-a-notch" by adding fried onion rings and jalapeno catsup; Chop or shred and add to potato, onion or tortilla soup.