Quick Beef Burgundy Heat-and-Serve Meal Ideas

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-flavored ketchup; Chop or shred and add to potato, onion or tortilla soup.

Nutritional Information

Nutrition Info per serving:  (1 serving, 5 oz.) 209 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 54 mg cholesterol; 51 mg sodium; 7 g carbohydrate; 0.5 g fiber; 30 g protein; 5.6 mg niacin; 0.3 mg vitamin B6; 1.9 mcg vitamin B12; 2.8 mg iron; 40.4 mcg selenium; 7.3 mg zinc.