On the bone –or not–is a choice to make when you buy any of the big cuts of beef, lamb or pork. Generally, I prefer roasts that are on the bone. They have more flavor and produce richer juices than their de-boned counterparts. The recipe I offer here is for a beef chuck roast on the bone. Certainly, there are those who, for example, prefer a standing rib roast on the bone (without it howRead more
