My money is on bacon.
Tonight I made what DH calls one of my Mad Scientist dishes. I got out the leftover pot roast, a lovely chunk of browned chuck roast seared and herbed and slow-cooked in a Dutch oven, but just wasn’t feeling the urge to re-do as “leftover pot roast,” round 2
I sliced and carefully trimmed the meat, then chunked it. Cooked some bacon in a cast iron skillet, left some bacon grease in the pan. Threw some chopped Vidalia onion in the pan to soften, then added the beef and some finely chopped garlic and a fine drizzle of chili pepper-infused olive oil. Dug out a half pound of leftover cooked tri-color rotini from the freezer, dunked it in very hot tap water, drained, added to my skillet. Enriched it with a few tablespoons of sour cream stirred in, then turned out into two of my pasta bowls from my tour in Naples, divided the crispy bacon for the top of each bowl, added some shaved grana padano and ground black pepper. Pot Roast Pasta with Bacon. We ate it all. The bacon was key.