By this time of the year, pot roast (boneless beef chuck roast, in this case) has lost the patina or excitement it so raptly held last fall. It’s been cold awhile and we’ve been eating “comfort food” for months. While the price hasn’t dropped much over all, there was a twofer sale at our local grocery and of course I still stocked up. The list for meat in the big garage freezer boasts way too many possibilities, but 4 pot roasts was still scratched onto its bottom. What to do with the first one for a special weekend meal? (Stay tuned about what fate awaits the rest of them.)