Recently bought 1/4 of a cow, have all sorts of various roast cuts and not sure what to do with them. Just pulled a 2.68 # shoulder roast from the freezer. As it's Saturday AM now picked that roast so there's plenty of time for it to thaw for tomorrow dinner.
Looking for recipe & cooking thoughts, it's a bit difficult for me figure which cuts should be cooked in which ways. Any help is appreciated.