This combo sounds like a perfect fit for dinner followed by an evening by the fireplace as the weather starts to cool in late October.
Every cook makes broth/stock for sauces, gravies, soups and stews. The methods for bone broth are many, but essentially you want to roast and then simmer bones with your choice of vegetables and herbs. This recipe uses 4 pounds of bones, including neck and leg bones. Add a chuck roast to make a meal.
Beef chuck is from the shoulder, a hard-working flavorful muscle that requires long cooking to become tender so the flavor can really be appreciated.
Depending on the size of the cabbage leaves, this recipe should make 10 to 12 rolls.