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Easy, comforting meal that tastes sophisticated, and popular with the kiddies too! Makes great left-overs.
Serves 8.

Ingredients:
2 pkgs TJ's Pot Roast, already cooked.
1 medium yellow onion, chopped
1 pkg sliced crimini mushrooms
1 pkg baby carrots
14 oz beef broth
2 bottles TJ's Roasted Pepper Marinara
2 or 3 plum tomatoes
4 oz Burgundy wine
2 zucchini, cut into 1" pieces
1 pkg egg noodles (bowtie works)
1 stick salted butter (less if you're squeemish about so much butter)
2 tbsp chopped garlic
Salt and pepper
Dry Rosemary
Dry Thyme
1/2 bunch fresh Cilantro, chopped

Cook pasta according to directions, but take off 1 minute so they're al dente. Drain and return to drained pot. Add 3/4 stick butter. Salt/pepper to taste.

Steam (or microwave in 1/2 cup water, stirring) carrots until softened but still a little firm.

Saute on Medium heat, in 1/4 stick butter the onions, mushrooms, then add zucchini 3 minutes later. Saute until soft.

Cut Pot Roast into 2-inch chunks.

Dump everything except noodles into large sauce pan as you prepare it, starting with the liquids. Heat through and pile on top of buttered noodles.

Enjoy!

Submitted on 12/21/2006 by New Mexico Chica

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