Best Cut for Roast Beef: 6 Options For You To Gorge On
Not every cut of beef is equal in terms of cooking technique.
Some, such as steaks, are good for cooking quickly, while others are perfect for slow cooking in a slow cooker, pressure cooker, or Dutch oven. Some are best ground or minced for patties for spag bol.
Others are best for roasting, which is the subject of this post. So, what is the best cut for roast beef?
I love roast beef. In the U.K., having a roast dinner on a Sunday is traditional. It would either be roasted chicken, beef, or lamb, along with all the trimmings slathered in gravy. It’s a delightful thing.
However, choosing the right cut of beef and cooking it well can make or break the meal, and we’ll cover both of these.
So, let’s get into it and discover the best cuts for the perfect roast beef.
TL;DR
- Choosing the Right Cut Matters – From luxurious prime rib to budget-friendly eye of round, different cuts offer unique flavors and textures. Some are best slow-roasted, while others shine when braised or stewed.
- Cooking Methods Make All the Difference – Low and slow roasting, searing before slow cooking, and proper resting ensure tenderness and juiciness. Use a meat thermometer to hit the perfect doneness.
- Prep Like a Pro – Bring meat to room temperature before cooking, season well, and use a trivet for even roasting and flavor-packed drippings for gravy.
- Resting and Carving Are Key – Letting the roast rest before slicing locks in juices and cutting against the grain ensures a tender, melt-in-your-mouth bite.
What is Roast Beef
Okay, so before we discuss the best cuts, let’s quickly define roast beef.
Roast beef is a classic dish that takes center stage at family gatherings and Sunday roast dinners.
At its core, roast beef is about selecting the right cut of beef and seasoning it to perfection before slow roasting in the oven to achieve a tender, flavorful treat.
Several factors influence the choice of the best roast beef cut. Tenderness, price, and cooking methods are important considerations.
The right cut of beef is key to both flavor and tenderness, so choose wisely. If in doubt, ask your local butcher for a recommendation.
One of the best things about roast beef is the leftovers. Leftovers can be turned into delicious roast beef sandwiches, a second meal that’s almost as good as the first.
With the right cut and cooking method, roast beef is a timeless dish that will bring joy to any table.
The Best Cuts For Roast Beef
Now we’re at the meat of it. I’ve had many beef roasts in my time, and here’s my rundown of the best. Your decision, while primarily coming down to cost – prime cuts are not cheap.
So, I’ve included cuts that you can splurge on and others that will not put a dent in your bank account. Let’s tuck in…
1. Prime Rib Roast
Prime rib roast is the crème de la crème of beef roasts, known for its marbling, flavor and tenderness.
This cut comes from the cow’s rib section, between the shoulder and the short loin. Common types of rib roasts are the Standing Rib Roast, Rolled Rib Roast, and Rib-Eye Roast, each with a slightly different eating experience.
The best way to cook prime rib is to sear it high and then slow roast it to the desired doneness. Depending on how well done you like your meat, the cooking time is 15-20 minutes per pound.
Never forget to let the roast rest after cooking. This resting period redistributes the juices throughout the meat, making it more flavorful and tender.
When it comes to seasoning, sometimes less is more. A simple salt and pepper will do the trick and let the meat’s natural flavors shine through.
Trussing the roast and removing the silverskin before cooking will improve tenderness. Proper trimming of the fat will enhance the flavor and cooking performance of your prime rib.
- Oven Temperature: Start at 450°F (230°C) for 15 minutes, then reduce to 325°F (163°C)
- Cook Time: 15-20 minutes per pound
- Internal Temperature:
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Well Done: 160°F+ (71°C+)
2. Top Round Roast
The top round roast is a lean cut from the upper thigh of the cow’s hindquarters. It is a leaner option for those who want to enjoy roast beef without too much fat.
This cut is popular for roast beef sandwiches, especially the Chicago-style Italian beef sandwiches that many love.
Low and slow cooking, a top round roast to medium rare will achieve the best tenderness and flavor, ensuring juicy and satisfying meat.
Slicing the roast thinly is also key, enhancing texture and taste.
- Oven Temperature: 325°F (163°C)
- Cook Time: 20-25 minutes per pound
- Internal Temperature:
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Well Done: Not recommended for this cut (can become too dry)
3. Sirloin Tip Roast
Sirloin tip roast is another great roast beef option. It is known for its beefy flavor and affordable price. This cut comes from the hindquarters right next to the sirloin roast, making it flavorful and budget-friendly.
As well as roasting, this cut can also be braised or stewed using the slow cooker method.
However, if the roast is not cooked long enough, it can become dry, so patience and monitoring are key.
- Oven Temperature: 325°F (163°C)
- Cook Time: 20-25 minutes per pound
- Internal Temperature:
- Rare: 125°F (52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Well Done: 160°F+ (71°C+) (Not recommended, as it can dry out)
4. Rump Roast
Rump roast is a boneless cut from the upper round of the cow’s hindquarters. It is known for its great beefy flavor but requires careful cooking to be tender.
Slow roasting is the best method for rump roasting. It softens and melts the connective tissue, making the meat more tender. Slow cooking is key to getting the perfect rump roast.
This method will not only tenderize but also develop the flavors. When serving, slice the rump roast thinly to further improve its texture and flavor. It will be a great addition to any meal.
- Oven Temperature: 275-300°F (135-149°C) for slow roasting
- Cook Time: 30-35 minutes per pound
- Internal Temperature:
- Rare: 125°F (52°C)
- Medium Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Well Done: 160°F+ (71°C+)
5. Chuck Roast
Chuck roast comes from the shoulder area of the cow and is best for pot roasting and stewing due to its high connective tissue.
This connective tissue melts during cooking, making the meat velvety, soft, and tender. When cooked properly, the chuck roast self-bastes, creating a juicy and flavorful dish.
Chuck roast is best when braised or slow-cooked. These methods break down the collagen in the tougher cuts, making it tender and juicy.
A Dutch oven for pot roast will better retain heat and minimize the risk of drying out the meat.
Cooking pot roast with vegetables adds flavor and allows the vegetables to absorb the meat’s juices, making them taste better.
Blade Chuck Roast is an affordable option that becomes tender when slow-cooked, making it a great option for families. A classic pot roast is a great dish for gatherings.
- Oven Temperature: 275-300°F (135-149°C) for slow roasting
- Cook Time: 3-4 hours total, depending on roast size
- Internal Temperature:
- Slow Braise Target: 195-205°F (90-96°C) for fall-apart tenderness
- Fork Tender Test: Meat should shred easily with a fork
6. Eye of Round Roast
Eye of Round roast is a lean and tough cut from the cow’s rear leg. It has only 3.2 grams of fat per 3 ounces, making it a leaner option.
However, to be tender, it requires careful cooking. Marinades or flavorful rubs can enhance the flavor of this cut.
Suitable cooking methods for Eye of Round roast include high-heat searing, slow roasting, braising, simmering, and poaching. To make the roast tender, cut it thinly against the grain.
- Oven Temperature: 225-250°F (107-121°C) for slow roasting
- Cook Time: 25-30 minutes per pound
- Internal Temperature:
- Rare: 120-125°F (49-52°C)
- Medium Rare: 130-135°F (54-57°C) (Best for this cut)
- Medium: 140-145°F (60-63°C)
- Well Done: Not recommended (this cut becomes very tough if overcooked)
Other Cuts for Roast Beef
While prime rib, top round, sirloin tip, rump, chuck, and Eye of Round roasts are popular options, other cuts should be considered.
The bottom round roast is a lean cut from the hind leg that requires low-temperature cooking to be tender. The shoulder petite roast is another flavorful but tough cut that requires slow cooking to be tender.
Topside roast is an extremely lean cut from the inner thigh known for its slightly tougher texture but great flavor and is often budget-friendly.
Each of these cuts has its own characteristics that can be brought out with the right cooking techniques.
Tips for Roast Beef
Roasting beef is not difficult, but it’s also easy to mess up. You can’t just throw it in the oven and hope for the best.
To get the perfect roast beef, you must follow a few basic rules such as…
Don’t Skip The Prep
Great roast beef starts before it even hits the oven. Take the meat out of the fridge at least 30 minutes before cooking to let it come to room temperature—this ensures even cooking.
Season generously with salt and pepper to enhance the flavor. Marinating tougher cuts can improve taste and tenderness.
What is a Trivet and Why It’s Important
A trivet isn’t just a fancy kitchen term—it’s the secret to a juicy, evenly cooked roast. Instead of placing your beef directly in a roasting pan, set it on a bed of vegetables like onions, carrots, and celery.
This lifts the meat off the pan, allowing heat to circulate for more even cooking. As a bonus, those veggies soak up the flavorful drippings, making the perfect base for a rich, homemade gravy.
It’s What’s On The Inside That Counts
Guesswork has no place in cooking the perfect roast beef—this is where a meat thermometer becomes your best friend.
Checking the internal temperature instead of relying solely on time ensures that your roast is cooked exactly how you like it, from juicy rare to perfectly done medium.
To use it correctly, insert the thermometer into the thickest part of the roast, avoiding fat or bone, as these can give false readings.
For accuracy, check the temperature before you expect the roast to be done since it will continue to rise a few degrees while resting.
Using a meat thermometer means no more dry, overcooked beef—or worse, slicing into an undercooked center. It’s the easiest way to nail the perfect doneness every time.
Patience, Young Jedi… Resting Is Part Of The Process
After all that effort, don’t rush to slice your roast. Let it rest for at least 15 minutes after cooking. This redistributes the juices, keeping the meat tender and moist.
Cover it loosely with foil and a tea towel to trap warmth without steaming it. When it’s time to carve, slice against the grain for maximum tenderness—ideal for those legendary roast beef sandwiches.
Recommended Side Dishes
Being something of a carnivore, I’m more than happy to eat the beef on its own or with some bone marrow, perhaps. But I realize that that’s not everyone’s cup of tea.
So, side dishes can add a nice contrast in flavors and textures to roast beef dinners.
Of course, roast potatoes and other root veggies, such as parsnips and carrots, are a match made in heaven. Top with Yorkshire pudding and gravy, and you’re off to the races.
But if you’re feeling adventurous, how about butternut squash with onions and pecans to add a sweet and nutty flavor to roast beef?
Brussels sprouts glazed with honey, and Dijon will add a flavorful twist to roast beef. Sweet potatoes seasoned with garlic, thyme, and basil will be a savory alternative to regular mashed potatoes.
Conclusion
Mastering roast beef isn’t just about cooking meat—it’s about choosing the right cut, respecting the process, and nailing the details.
Whether you’re indulging in a luxurious prime rib or making the most of a budget-friendly eye of round, the right technique transforms every roast into a flavorful masterpiece.
You should now have all the tools to make tender, juicy, and unforgettable roast beef. So, grab your favorite cut, fire up the oven, and implement these tips.
Whether it’s a special occasion or just a weekend treat, great roast beef is always worth the effort—and your family and friends will agree after the first bite.
Now, go forth and roast like a pro.
Eating beef, whether steak, ground, roasted, or slow-cooked, is super healthy and part of an animal-based or carnivore type of diet. It’s what I call the ultimate human diet.
It’s what took me from struggling with chronic fatigue syndrome to thriving, and if you’re struggling with your health, it may offer you a way back to health. I urge you to research it and give it a go.
And that’s it… have a nutritious day!
FAQs
What is the tenderest beef for roasting?
The tenderest beef for roasting is the tenderloin. It’s super soft and perfect for special occasions!
Can I use leftover roast beef for sandwiches?
Yes! Leftover roast beef is perfect for sandwiches, a delicious way to enjoy your meal again.
What side dishes go with roast beef?
For the perfect roast beef meal, pair roast beef with scalloped potatoes, Yorkshire pudding, or honey-Dijon-glazed Brussels sprouts. These will beautifully complement the beef!
How do I choose the right cut of beef for my roast?
To choose the right cut of beef for your roast, consider how tender you want it to be, your budget, and how you’ll cook it. Remember that your local butcher can offer great advice tailored to your needs.
