Boneless Beef Roast from the hindquarter. A great pot roast. $6.80/lb, approx 3-4 lbs. I like to brown this boneless cut, then surround it with root vegetables in large chunks (half potatoes, half onions, 3 inch pieces of carrots, etc), season it with pepper, garlic and a little salt, then roast it covered at 350 degrees F. for about 1.5 hours. The beef is cooked to medium doneness and the vegetables are tender. You can use the pan juices for “au jus” sauce or put in the fridge to defat for beef stock. If I’m wanting gravy, I will make that from pre-made beef stock as it makes for a more flavorful gravy.