A succulent roast with meltingly tender vegetables, slow-cooked for hours in the oven—it’s a dish I affectionately call “housewife pork.” That’s because it reminds me of the roasts my mother used to make when I was young. She would season the roast the night before, pop it in the oven in the morning, and let it cook slowly all day long. In the afternoon, she’d add some vegetables and continue to cook the roast until dinnertime. The result: meat with an amazing fall-off-the-bone texture.

Now that I’m a mom, I’ve learned to appreciate this simple slow-cooking technique, and I still love the delicious results…