Time to blow the dust off your crockpot and put it to work for you. Four Sundays. Four pots. Roughly forty-eight servings of meals at about five dollars a plate, and under an hour of actual work across the whole month. The trade a braise offers is the best one in cooking. Ten or fifteen minutes in the morning, then six or eight hours where the pot does everything and you do nothing. By evening the house smells like somebody has been paying attention since breakfast, and all you did was walk past it a few times. This bundle builds four of those Sundays. Every one of them starts with our bone broth — ten pouches total, because a real braise wants real liquid and not water or a carton of dirty water and salt. That is not a detail. Good broth is the difference between comfort food that is merely filling and comfort food that actually restores you. Bones simmered down for a day, full of collagen and minerals and enough body to coat a spoon. It is why a pot of stew built on the real thing tastes finished, and why you feel better after it instead of slower. Sunday one — pulled pork. A five pound Boston Butt, rubbed the night before, one pouch of beef bone broth in the bottom, and low heat until it gives up without being asked. A dozen sandwiches, and the leftovers are even better than the first plate. Sunday two — beef chili. Three pounds of grass fed ground beef, a pack of our bacon ends, and two pouches of our beef bone broth. The bacon is what separates a good pot of chili from one people ask you about later. Sunday three — chicken cassoulet. Three packs of boneless drumsticks and two pouches of chicken bone broth. Dark meat holds its own through a long braise where a breast would give up an hour in. Sunday four — beef stew. Three pounds of stew beef, cut in one inch cubes, and five pouches of beef bone broth. This is the big one. Fill the pot, give it the afternoon, and do not touch it. Detailed recipe cards for all four meals — tested, revised, and approved by Farmer David — are included with your order. What does this all work out to? Roughly twenty-two pounds of pasture raised meat and ten pouches of bone broth for $239.99 — about $60 a Sunday and $5 a serving across forty-eight servings total. You bring the onions, carrots, potatoes, beans, and buns. Call it another thirty or forty dollars across the whole month. An hour of actual work. A month of dinners. Every one of these portions and freezes well, which is the part people figure out in month two. Cook Sunday, eat Thursday, and the pot has earned its counter space back. Retail if purchased individually: $327.32 — this bundle saves you 26.7%. If braising becomes the routine, our Beef Short Ribs and Osso Buco are the natural next step once you have the rhythm. Substitutions: Picnic Shoulder may replace the Boston Butt and boneless thighs may replace the drumsticks, depending on availability. We are a small farm producing in small batches and we will always do our best to fulfill your requests.