Mom’s been cooped up too long — but don’t worry, she finally got out of the house and reconnected with an old family friend (and she’s got stories). Then she and Anthony hit a party where Mom’s fuzzy sweater made… a lasting impression — mostly all over the guests.

This week, the family digs into love languages — how we give and receive love. Some of us came prepared, and some (looking at you, Matthew) decided to just wing it, sending Anthony’s blood pressure through the roof. We dip a toe into religion talk (promise, it’s light), then debate the recent tear-down of the East Wing at the White House — and surprise, everyone’s got an opinion, even Tony.

And finally, there’s a new Netflix obsession: Boots. Matt’shooked… though it’s unclear if it’s because of the plot or the abs on screen.

🥘 Sunday Family Dinner Pot Roast

Perfect for cozy nights, leftovers, and pretending you’re living in a Hallmark holiday movie.

Pot Roast & Veggies

• 2 Tbsp vegetable oil

• 2 Tbsp olive oil

• 2 Tbsp butter

• 3–5 carrots, peeled & cut

• 3–5 celery stalks, cut

• Small bag of red potatoes, halved (peeled or unpeeled)

• ½ cup mushrooms, sliced

• ½ yellow onion, chopped

• 3–6 garlic cloves (plus extra slivers for the roast)

• Chicken & onion bouillon base

• 2 Tbsp Kitchen Bouquet

Seasoning Mix
(Combine in a small bowl)

• ½ Tbsp each: salt, pepper, rosemary, marjoram, thyme, oregano, onion powder

• ½ Tbsp Kinders All Purpose

• ½ Tbsp Kinders Prime Steak (black garlic & truffle)

• ½ Tbsp Kinders Buttery Herb

(Seasonings can be adjusted to taste—no judgment here.)

1️⃣ Prep your veggies
Wash, peel, and cut all vegetables. Set aside.

2️⃣ Season the roast
Use a knife to poke holes throughout the roast. Insert slivers of garlic deep into the meat. Rub Kitchen Bouquet and half of the seasoning mix all over the roast.

3️⃣ Sear
Add vegetable oil to a roasting pan and sear the roast on all sides. Remove and set aside.

4️⃣ Build the flavor base
In the same pan, melt butter. Add onions and mushrooms and sauté until softened. Stir in the remaining minced garlic and the bouillon base. Push everything to one side of the pan.

5️⃣ Rack it & stack it
Add a roasting rack to the pan. Place the roast on the rack and spoon the onion/mushroom/garlic mixture over the top.

6️⃣ Season the veggies
Toss all vegetables with olive oil and the remaining seasoning. Add veggies on top of and around the roast.

7️⃣ Add liquid
Pour water into the bottom of the pan until it’s about 1 inch deep.

8️⃣ Slow bake
Cover and cook low and slow at 300°F for about 4 hours, or until fork tender and around 195–205°F internal temp. Cooking time varies based on roast size.

9️⃣ Rest & serve
Let it rest a few minutes, then shred or slice. Serve with veggies and pan juices.

Perfect for family dinners, meal prep, or that one neighbor who always “just happened to be driving by when you’re cooking.”

❤️ Enjoy!