Pot Roast

I love a good pot roast. Flavorful roast beef cooked with veggies until the meat falls apart and the potatoes and carrots are full of the beefy juices.

 Leftovers turned into a hash for dinner the next night and roast beef sandwiches for lunches. Yum!

 This past week, I found some boneless chuck on sale. The ad said ‘7 bone.’ But the meat cutters removed it. Damn. Love them bones! I forgot the freeze my last batch of $.99 ribs (I know, wasteful) and they went bad; really, really bad. I cooked up the roast, boneless, and we did pig out!

$.99 Ribs and No Barbeque Sauce in Sight

I found beef ribs for $.99 a pound! So a bought a couple of racks. We’ll cut one rack in half for two meals. The other rack will be put to other uses.

One of the things that I don’t like about modern meat counters is the lack of bone-in meats. The bone and marrow give a lot of flavor to meat. The Victorians enjoyed eating ‘marrow bones’ (the long leg bones of bovine) so much they had silver long handled ‘marrow spoons’ as part of their silver sets. (The spoons look similar to ‘ice tea; spoons.)
I find I miss the boney flavor in a roast beef or in swiss steak. Thus the reason I bought the ribs. They give off the boney/marrowy flavor to roasts, stewed or braised meats. I feel that the best beef stock comes from using bones along with the meat.
I cut the ribs into individual ribs and freeze them on a cookie sheet. When they are frozen, about four hours, I drop them into gallon zip bags so I can pull them out as needed.