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!