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 surf the internet for something better to do with it and I found what actually expanded the pot roast, so I’ll say it made four generous servings.

  • 2 T butter
  • 1 onion
  • 4 cups sliced mushrooms (1 lb)
  • 1 garlic clove; minced
  • salt
  • 2 cups red wine
  • 1 bay leaf
  • 1 tsp cornstarch (I ran out and used some of the mashed up potatoes from the pot roast) mixed with 1 T water
  • 2 T fresh thyme
  • 2 cups beef broth
  • 3 1/2 cups cubed leftover pot roast — (to 4 cups)
  • 1 diced tomato
  • 1 bag egg noodles – (12 oz) or rice – I think it would be better with noodles.

Halve onion and slice into thin strips. Melt butter in a large skillet and add onion, mushrooms, garlic, and a 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 : Originally published Los Angeles Times – 12-16-1998