A Cozy September Day

All I can think about this week is the charm of a cozy September day—the kind where the weather is still warm enough to sit outside, but just cool enough for linen pants and a ribbed tank. A steaming mug of the best coffee ever—bold and dark, just like coffee should be—poured into my favorite mug. My slippers keep me cozy while I lose myself in My Dear Hemlock, the kind of book that feels like a hug for the soul because it’s so full of conviction and wisdom. It’s not quite chunky knit season yet, but I can feel the shift—the breezes growing softer, the days a little shorter. For now, this little scene is more than enough.

Heritage Collection Pfaltzgraff Mug

linen pants

ribbed tank

Blue Bottle Coffee

Glerups

My Dear Hemlock

On our table

This week, our table was graced with my famous roast—perfectly juicy, tender, and brimming with flavor. I tucked it into baked sweet potatoes, then added a crisp cole slaw and a sprinkle of fresh cilantro on top. Simple, hearty, and the kind of meal that makes the whole house feel cared for.

Kyrie Luke

The Perfect Roast Recipe Every Homemaker Ought to Have

Just as the title says—this is a recipe to hand down. Share it with a new wife, your best friend, your mother… but whatever you do, don’t lose it! Juicy, tender, perfect roast every single time.

Print Recipe

Prep Time 40 minutes mins

Cook Time 6 hours hrs

Servings: 6 servings

Course: Main Course

Ingredients Equipment Method

Ingredients

  

• 3-5 lb Roast rump, shoulder, or any collagen-rich "tough" cuts
• sea salt lots.
• 2 tbs fat tallow, butter, avocado oil, ghee, etc.
• 4 cups (ish) water or broth however much will cover the meat by about 50%
• flavor enhancers (you can get creative here), spice blends, pickled jalapeno brine leftover, leftover pickle brine, Apple cider vinegar, balsamic vinegar, chutneys, chopped onion, garlic & desired herbs, oranges, chile peppers in adobo. etc.

Equipment

• 1 Dutch Oven

Method

 

1. Salt all sides of the meat and let it sit at room temp for 30 min – 1 hour.
2. Heat dutch oven over medium-high heat, add fat (tallow, butter, avocado oil, ghee, etc.) to coat the pan. When hot, brown all sides of the salted meat until deeply golden.
3. Deglaze the pan with some kind of acid from your flavor enhancers. Apple cider vinegar, balsamic vinegar, pickled jalapeno juice, pickle brine, etc.
4. Add your water or broth until the meat is 50% covered and stir with wooden spoon to get any bits off the bottom, then add the rest of your flavor enhancers.
5. When browned, pour in some liquid (filtered water, stock, etc.) and stir with wooden spoon to get any bits off the bottom.
6. Then bring to a boil and cover the pot, and place in oven at 225F for 6 hours or if you're short on time do 300 F for 3-4 hours.
7. Remove from the oven, shred with a fork and admire the most amazing roast.
8. Save the stock for soup, cooking rice or quinoa, making no-boil pasta, etc. Whatever you do, DO NOT discard.