Yankee pot roast, we use to bone out whole plates to make them, hull out the big pieces of fat and roll them, sometimes adding bits of meat laying around on the block.
It wouldn't be something our younger cutters would get into.
You don't hear that term any more these days. Now up in Pa. we would roll the chuck-neck (back bone included) then cut it in two. You had to tell the customer how to cook it though because it was as "tough as a (Japanese Sumo- wrestlers joke strap") LOL>
