The roast I defrosted was a standing rib roast, so after some careful cutting, I ended up with 3 cuts that resembled steaks that I did with reverse-sear, big chunks that I browned in a pot and turned into philly cheesesteak chaffles the next day, and all the scraps were added to a giant bone that I put in the slow cooker for 2 days to make a very meaty bone broth.
When the video is edited for YouTube, It’ll show up here.