There are as many ways to make a great roast or loaf of bread as there are cooks and bakers. That said, I humbly offer a few of mine.

A couple of notes:
1. Pastured meats benefit from two, very different cooking methods: Low and slow if on the stove or oven; or quickly using a pressure cooker.
2. High water content, slow rises, and temperature control during the rises are factors that help build flavor and flexibility in hearth breads.

Bone Broths
Beef Bone Broth
Chicken Broth
About bone broths

Main dishes
Roasting on Your Grill
Fork tender beef roast
7 HR Brandied Beef Roast

Hearth Breads
Yes, you can make a glorious loaf of hearth bread in your home oven. My classes demonstrate how to get those crisp crusts and tender, flavorful crumbs (inner texture).
While I have made slight adjustments to the bread recipes (formulas) I use, out of respect for the copyright of these authors, I’ll refer you to their books.
This list will grow over time, and as I alter the recipes more and more, I will eventually post my versions for your use. Thanks. And let me know how you do!
Whole-wheat bread with a multigrain soaker. This bread uses whole wheat, white bread flour, a preferment (natural yeast starter), and a multigrain/seed mixture that you soak in hot water for at least four hours. Source: Bread: A Baker’s Book of Techniques and Recipes, Jeffrey Hamelman, page 126.
Basic Mild Sourdough (Levain). This loaf is dark brown and crusty on the outside, and boasts large, glossy holes within. Your family will love it. I use this basic dough to make a variety of loaves: Kalamata olive, toasted sesame, polenta, or multigrain. Source: Tartine Bread, Chad Robertson, page 47.

Whadda ya think?