What are the best beef roasts?Chuck Roast. The boneless chuck roast is among the most popular roasts on the market due to its incredible beefy taste, fat content (it’s well marbled), and effortless cooking process. … Rump Roast. … Bottom Round Roast. … Sirloin Tip Roast. … Pot Roast (Shoulder Roast) … Tri-tip. … Picanha.
Chuck Roast. The boneless chuck roast is among the most popular roasts on the market due to its incredible beefy taste, fat content (it’s well marbled), and effortless cooking process. …
Rump Roast. …
Bottom Round Roast. …
Sirloin Tip Roast. …
Pot Roast (Shoulder Roast) …
Roast beef can be the splurge-worthy centerpiece of a holiday meal or a budget-friendly weeknight dinner. There are almost as many cuts to choose from as there are ways to prepare them. Food Network star and Executive Chef for Omaha Steaks Chef David Rose says roast beef reminds him of family celebrations and the holidays — from smelling a roast in the oven all day to the delicious leftovers.
What cut of meat you should use to make roast beef depends on whether youre looking for a tender, rosy slice of meat or a melt-in-your-mouth bite thats almost falling apart. Cuts vary vastly in price and how theyre best prepared, so taking your budget and desired cook time into account is crucial. A less expensive cut thats loaded with connective tissues can become velvety and tender with a low and slow approach, while other cuts need a higher heat and limited cook time for optimal results. Think outside the oven as well — you can even make fantastic roast beef in an air fryer.
From cuts you may never have heard of to the best budget and splurge cuts for making delectable roast beef, learn more about the absolute best cuts of meat for roast beef.
This well-marbled yet lean cut with a robust beefy flavor has been steadily gaining popularity over the years, but you may be more familiar with tri-tip as a steak than a roast. It has a unique triangular shape and is less common on the shelf at your grocery store because there are only two of these cuts per cow.
Chef Rose is a fan of using tri-tip for making roast beef because it has “great beef flavor at a fraction of the price” of many other cuts. He recommends cooking it between rare and medium temperatures, which is about 125 F to 135 F. Anything higher runs the risk of becoming dry or tough. While it can be roasted in an oven, Rose prefers to grill or smoke this cut, and he says its critical to ensure you slice against the grain, as cutting it incorrectly can lead to toughness.
Bottom round rump is a traditional cut for making roast beef that benefits from a low-and-slow style of roasting. This cut hails from the cows rear leg and, as such, is a leaner piece of meat. Youll see it labeled as London broil when its cut into steaks, according to Butcher Box.
A four-pound bottom round rump roast will provide between eight and ten servings of meat, and it should be cooked at a lower temperature of 275 F to reach doneness between rare and medium rare or an internal temperature of about 125 to 135 F. Keep in mind the internal temperature of the roast continues to rise during resting, so keeping a close eye on the reading and pulling the meat out before it reaches your desired temperature is key. This is even more critical with a leaner cut like the bottom round rump, which doesnt have intramuscular fat to keep it juicy and tender.
If youre not a fan of a pink or red center in your roast beef, you may want to give chuck roast a try. While its not considered traditional roast beef, Chef Rose says its an inexpensive cut that offers great beef flavor.
Chuck roast contains a large amount of connective tissue like collagen, which takes time to render but creates velvety-soft meat. It goes by several names, including chuck seven-bone pot roast and beef chuck arm. According to the USDA, it is also a fattier cut, with about 16 grams of fat in every three ounces of meat.
Rose recommends braising this cut low and slow as a pot roast or in a crock pot or slow cooker, ensuring you allow the meat enough time to cook gently to prevent it from being dry or tough. Despite being braised in liquid, chuck roast still benefits from a resting period after cooking, just like its leaner, dry-roasted brethren for maximum juiciness.
Eye of round roast
If youre looking for a lean cut for roast beef on the more inexpensive side, the cylindrical eye of round roast is a delicious choice. Like all round cuts, it comes from the round primal, which is cut from the well-exercised rump and rear leg muscles. Its a lean choice, too, since this cut contains just 3.2 grams of fat per three ounces of meat per BeefItsWhatsForDinner.com.
To make up for the intramuscular fat that this potential roast beef cut lacks, a punchy marinade or flavorful rub will help accent the lighter beef flavor characteristic of this cut. Another key to building flavor in an eye of round roast is browning all sides on the stovetop before oven-roasting it slowly at a lower temperature. How its cut is also important. Slice the eye of round roast thinly against the grain to ensure it isnt chewy and tough.
Top round roast is another lean cut that works well for making tasty, thinly sliced roast beef. In fact, its the preferred cut for making the meat for a Chicago-style Italian beef sandwich.
This cut of beef comes from the same beef primal section in the rump and rear legs as the bottom round and eye of round cuts. Its called top round because it sits on top of those pieces of meat, according to BeefItsWhatsForDinner.com. It has a similarly low-fat content like those cuts as well, making this a leaner and healthier choice compared to other beef cuts.
Like other round cuts, the top round roast should be cooked low and slow and sliced across the grain. This cut of meat is best cooked to a medium-rare temperature and is regularly used to make the roast beef deli meat youre familiar with, per Masterclass.
Chef Rose says sirloin tip roast is a great and tasty budget cut with the intensely beefy flavor of a pricier tenderloin roast at a much lower cost. According to BeefItsWhatsForDinner.com, this delicious cut is named after the fact that it is next to the tip of the sirloin. Similar to other lean and inexpensive cuts like the top and bottom round roasts, the sirloin tip roast comes from the round primal.
This inexpensive cut makes great roast beef because it contains a lot of connective tissues like collagen that create a velvety mouthfeel — without the fat. These tough tissues break down with a low and slow cooking method like braising. Rose warns that while this cut has great depth of flavor, it can make for a dry roast beef if you dont allow enough cooking time for the connective tissues to fully break down.
Chef Roses favorite splurge cut for making roast beef is prime rib roast, which he says offers a “jaw-dropping presence” and contains “well-marbled intramuscular fat that renders into the roast for the perfect bite.” He points out that trimming the fat is key to this preparation of roast beef. However, the intramuscular fat of this cut also allows prime rib roast to be cooked to a slightly higher internal temperature without sacrificing tenderness — a major win with the higher price tag of this cut.
For the most luscious prime rib roast possible, we recommend letting the meat warm up to closer to room temperature before cooking and seasoning the meat liberally. Rose points out this cut can be too fatty if you dont take the time to trim it properly.
While many roast beef recipes use a low-and-slow method of cooking, you can make a succulent prime rib roast by searing the meat on the stovetop or in an extremely hot oven and then cooking it for 20 minutes per pound at the higher-end temperature of 350 F, aiming to cook the roast to 115 F internally for a rare roast with a cool, red center all the way up to between 120 and 135 F for a medium-rare level of doneness with a pink center and tender bite.
While you may not have heard of a shoulder petite roast, this is a smaller cut of beef that makes extremely tender and flavorful roast beef. This relatively lean cut of meat, also known as the chuck shoulder tender, shoulder tender, and Teres major, comes from the shoulder area of the animal and has six grams of fat in three ounces of meat, according to BeefItsWhatsForDinner.com. According to Genesee Valley Ranch, it is also known as butchers steak because it can be difficult to remove properly.
According to Chef Rose, this cut can be succulent and comparable to a filet in flavor and texture but at about half the price. It is often called a “poor mans filet mignon” due to this combination of flavor, tenderness, and budget-friendly pricing. The trick to keeping this cut juicy and tender is avoiding overcooking it, which can cause the meat to be tough and dry, says Rose.
Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil.
Oven roasting is the simplest way to prepare beef – just season and let the oven do the rest. And with these cuts of beef, your centerpiece is sure to be both delicious and memorable.
A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.
A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.
Lean cut that is a smaller version of the larger Top Sirloin Roast and ideal for roasting.
What are the best beef roasts?Chuck Roast. The boneless chuck roast is among the most popular roasts on the market due to its incredible beefy taste, fat content (it’s well marbled), and effortless cooking process. Rump Roast. Bottom Round Roast. Sirloin Tip Roast. Pot Roast (Shoulder Roast) Tri-tip. Picanha.
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What is the tastiest cut of beef?