1 (2 1/4 to 2 1/2-pound) package refrigerated fully cooked beef pot roast with gravy (such as Burnett and Son)
3/4 cup dry red wine
1/2 teaspoon dried oregano
1/4 teaspoon cracked black pepper
2 cups frozen pearl onions
1 (8-ounce) package presliced mushrooms
1/4 cup water
1 tablespoon cornstarch
How to Make It
Cook noodles according to package directions. Drain well; keep warm.
While the noodles cook, remove beef from package, reserving gravy. Cut beef into thin slices. Combine reserved gravy, wine, and the next 4 ingredients (wine through mushrooms) in a large nonstick skillet; bring to a boil. Reduce heat to medium; cook 5 minutes. Stir in beef, and cook 2 minutes. Combine water and cornstarch in a small bowl. Add cornstarch mixture; bring to a boil. Cook 1 minute, stirring constantly. Serve over noodles.