• 2 lbs pork roast

• 2 carrots, diced

• 2 tsp minced garlic

• 1 onion, diced

• 1/2 cup white wine

• 1/2 cup milk

• 1/2 cup melted butter

• 1 Tbsp Dijon mustard

• 2 Tbsp parsley

• 1 tsp thyme

• 1 tsp rosemary

• 2 bay leaves

• 2 Tbsp butter

• 2 Tbsp seed oil (like grapeseed)

• 1/2 tsp salt

• 1/4 tsp ground black pepper

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In a tall pot, brown the meat on high heat (level 4 on a gas stove) on all sides with butter and oil for at least 15 minutes.

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Add the onions, garlic, carrots, wine, thyme, bay leaves, rosemary, salt, and pepper to the pot.  Bring to a boil, reduce heat, and cover.  Cook for 1 hour 20 minutes, adding a 2 Tbsp water every 20 minutes.  NOTE: A lot of water will come out of the meat and vegetables, so don't worry if it doesn't look like enough liquid in the pot.

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The meat must reach 145 degrees at its thickest part to be done.  Check the temperature after 1 hour and 20 minutes, it should be above 145 degrees, but better to check and be safe.

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Add the mustard, milk, melted butter, and parsley, and cook for another 10 minutes.

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Remove from pot, slice and serve with the carrots, and some of the juice from the pot so the meat is moist.

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Serves 2-3 people.