Leftover Pot Roast Boeuf Bourguignon

Directions

1. * Note: If you have leftover roasting juices from the pot roast, remove the fat and add in up to 1 c. of the juices when you add in the beef broth for richer flavor.
2. Halve onion and slice into thin strips. Heat butter in large skillet and add in onion, mushrooms, garlic and healthy pinch of salt. Cook over medium-high heat till onion softens, about 5 min. Add in wine and bay leaf. Cook over medium-high heat till 3/4 of liquid is gone, 20 to 25 min.
3. Dissolve cornstarch in 1 Tbsp. water. Add in thyme, beef broth and dissolved cornstarch. Simmer 10 min. Stir in pot roast and tomato and simmer 10 to 15 min, stirring occasionally.
4. Meanwhile, cook egg noodles in plenty of boiling salted water till just tender to the bite, about 10 min.
5. This recipe yields 4 to 6 servings.