When someone mentions pot roast, beef is often the first protein that springs to mind. But this pork-based version is so delicious and easy to make that it will make you forget all about the 'moo cow version'! I prepared and served this dish for The Girlfriend's birthday dinner, and so I wanted it to be a bit special.
I had a bunch of Cremini (Baby Bella) mushrooms on hand, and so I used about three-quarters of a pound, rather than the half-pound listed in the recipe. I also used more carrots, and used a small dash of balsamic vinegar mixed with about three-quarters of a cup of dry red wine (Pinot Noir) to deglaze the pan. The finished dish was ladled atop a thick puddle of fine-ground corn meal polenta, (cooked with half water and half low-sodium chicken broth and water for extra flavor), and a side salad gussied-up with some shaved fennel, Kalamata olives, dried cranberries, and Fontina cheese.
All in all it was heaven on a plate, and the leftovers were every bit as good if not better! Highly recommended.
