Oh thank God I am in a beef-raising county and there are little local abattoirs. Several of them show up at Farmer's Market on Saturdays, but in wintertime...you gotta drive there. Your post got me to drooling. There is a richness to meat simmered with the bones in, and it comes from the marrowfat of the bone. I used to be able to identify how good a cut of meat was at a market by looking at the slice of bone in it. Now, if one goes to a supermarket, the evidence has been surgically removed! When I get the creatively cut roasts home I ask my dh the butcher and often as not, the store meat cutters have hedged a little moving down the muscles to include parts they shouldn't and leaving out parts they should have included. He just got back from a visit with his 80 something year old uncle who also worked many years in the family abattoir. They both tilt over sideways in the same direction and they have come to the conclusion it was from decades of hoisting halves of beef carcasses over one shoulder in the days before cryovac and primal cuts. Enjoy your booty.

Yes, it's my recipe, Lexlani. It looks like you have an old copy. I've since added after 'To can:'...DO NOT ADD CREAM WHEN CANNING. There was a little confusion when I first posted it...I forget not everyone knows not to can dairy. You still have a lot of low acid vegies (the carrots, onion and all that garlic)and it needs to be processed in a pressure canner, just not as long as it would when using chicken broth. ksrogers may be thinking of the flavor of the final product (?). Many times added herbs will turn bitter when processed, but I've never noticed it with this recipe (I usually wind up using dried basil).

You can treat it like a pot roast, braise on the stove or in the oven. It will take longer than a chuck roast due to thickness. I always slice thin. What about doing it this way.... Stracotto di Manzo 1 ounce dried porcini mushrooms 2 cups beef stock Salt and pepper 1 (4-pound) beef eye of round 2 tablespoons olive oil 2 tablespoons pancetta, chopped 1 finely chopped onion 1 finely chopped carrot 1 finely chopped celery stalk 3 cloves garlic, minced 2 bay leaves 1 tablespoon chopped fresh rosemary 1/4 cup tightly packed parsley leaves, chopped 3 tablespoons tomato paste 5 cups red wine 1 (28-ounce) can whole tomatoes, drained and crushed Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms. Set aside the mushrooms and liquid separately. Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Pour off browning fat. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley, and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes. Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so. Transfer the meat to a cutting board and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids and return the strained sauce to the pot. Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid. Season with salt and pepper, to taste. Slice the roast and serve with the sauce and soft polenta. Recipe Courtesy Sara Mouton Show: Cooking Live Episode: Basics of Pot Roast (Italian Pot Roast) Here's another that I saved a while back BRAZILIAN POT ROAST Posted by Ruthanna on CF 3\-4 lb. lean beef roast (round or rump is good) 1 tsp. salt 2 Tbs. lemon juice 2 slices bacon 1 clove garlic, minced 2/3 cup chopped onion 1/4 cup chopped parsley 4 whole cloves 1/2 tsp. ground cinnamon 1/2 bay leaf 1 tsp. sugar 1 cup canned diced tomatoes and juice 1 cup orange juice Season meat on all sides with lemon juice and salt. Set aside. Saute bacon until barely crisp in Dutch oven or large covered skillet; remove bacon. Add meat to pan and brown evenly. Combine remaining ingredients and add to beef. Crumble cooked bacon over meat. Bring to a boil; reduce heat; cover and simmer over low heat for about 2 1/ 2 to 3 hours or until fork\-tender. Nancy

"chloebud -- salad? LOL!" Yup...my crew always wants a salad. Your post made me think of this with salmon that's also an easy/tasty one. It comes from "Sheet Pan Suppers," but then meals like this don't really require a book. Lemon Roasted Salmon and Vegetables 1 1/2 pounds, cut into 4 pieces 1 pound of asparagus, trimmed (or green beans) Large cherry tomatoes 1/2 red onion, into large chunks 2 cloves garlic, sliced 1 lemon 2 T. olive oil 2 T. butter Sea salt Black pepper On a sheet pan, scatter asparagus, tomatoes, onion, lemons and sliced garlic. Drizzle on olive oil. Sprinkle with sea salt and toss. Top with salmon. Put a lemon slice and bit of butter on each salmon piece, then sprinkle with sea salt. Bake in 425 oven for 20-25 minutes until salmon is cooked through. Serve on a platter with sauce from pan drizzled over the top.