I don't generally think of June as the prime season for pot roast, but it's good when you get a chilly, rainy weekend. Then, you can use the leftovers to make this excellent, satisfying ragout. Be sure to save some of the braising liquid. You can use a different pot roast recipe than the two suggested, but these are both extra flavorful and work well with the shiitakes.
1/2 lb shiitake mushrooms, stemmed and sliced
1 medium onion, sliced lengthwise (optional)
About 1 lb leftover Spicy Latin-Style Vinegar-Braised Beef or Asian Style Pot Roast, shredded with a fork
About 1 cup leftover braising liquid (or substitute beef stock)
1/2 lb egg noodles
Heat a little canola oil in a braising pan or other wide bottomed pan. Saute the shiitakes and onions, if using, until tender, then add the shredded beef and braising liquid and simmer until sauce-y.
While you simmer the beef and mushrooms, cook the egg noodles in a pot of salted boiling water. Drain and toss with a bit of canola oil.
Serve the beef and mushrooms over a bed of noodles, spooning a bit of extra sauce over the top if there is any.
Serves about 4.