time the day has rolled along and the house smells like a small-town church supper, the meat is fork-tender, savory, and richly flavored—one of those dependable “always a yes” dinners my family asks for every December.
Serve this roast sliced or gently pulled into big rustic chunks, spooning plenty of the garlicky herb juices over the top. It’s wonderful alongside mashed potatoes or buttered egg noodles to catch all that flavorful broth. Add a simple green vegetable—steamed green beans, roasted Brussels sprouts, or a crisp salad with a tangy vinaigrette—to
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