Quick Beef Burgundy

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Quick Beef Burgundy
Fancy and fast.

Prep: 30 minutes
Servings: Serves 4

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

	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.

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.