Productive and Cozy Homemaking

Today felt like the kind of day I’ll want to tuck away in my memory forever. A slow morning slipped into an afternoon of productive homemaking—roast roasting, laundry folded, and a little deep cleaning while my favorite candle flickered it’s glow through the living room. My eldest and I lost ourselves in the pages of Little Pilgrim’s Progress (genuinely a good read – highly recommend). And as evening settled in, the classic smell of a roast – filled our home – simple and comforting, the way home is meant to be.

Little Pilgrims Progress

Perfect dutch oven for a classic roast

Spaghetti Strap Midi Dress

The most dreamy flannel blanket

Favorite Candle

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.