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There's nothing quite like a pot roast or prime rib for dinner, and with my Roast Beef Cuts Guide, I'm here to make choosing the right cut easy! From tenderness to how to cook them, I've broken down all the best ways to prepare a roast beef dinner.
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Roasting Beef Cuts
If there's one classic meal that just screams "Sunday dinner", it's pot roast! It's hearty, delicious, easy to prepare, and feeds the whole family for days- what's not to love? In fact, the only thing that isn't easy about roast beef is knowing what cut to pick up from the store!
Luckily, you really can't go wrong with pot roast beef cuts. No matter which cut you pick up, there are easy ways to cook them into an incredible dinner! And I've listed all the best ways to cook each cut to make the best use of each one.
Looking for a delicious dinner to bring back memories of Sunday suppers past? Then a warming, filling pot roast is the answer! Or, if you're in need of a holiday prime rib, this guide has you covered there, too.
Types of Beef Cuts
| Cut of Beef | Section of Cow | |
|---|---|---|
| Chuck Roast | Chuck | Slow cooking, roasting, grilling, smoking |
| Bottom Round Roast | Round | Slow cooking, roasting |
| Eye of Round Roast | Round | Slow cooking, roasting |
| Prime Rib Roast | Ribs | Roasting, grilling, smoking, sous vide |
| Beef Tenderloin | Tenderloin | Roasting, grilling, sous vide |
Types of beef cut are categorized by two things: The section of the cow, such as the chuck, round, or brisket, and the size and style of the cut, such as a roast or steak! Each section of the cow has different qualities in tenderness, flavor and marbling.
Beef Chuck Roast
Other names: Beef chuck, chuck roast, chuck roll, chuck shoulder, chuck tender
If there's ever been a classic for roast beef, it's chuck roast! This hefty shoulder cut is super budget friendly, and contains a lot of meat for big family meals. Because the shoulder is a frequently used muscle it tends to be lean and fibrous, with tons of rich flavor. And you won't find a better choice for marbling, so it's always moist!
- Best way to cook: This tough meat takes low and slow cooking in the stove, slow cooker, or smoker. This renders the meat fall-apart tender and flavorful!
Chuck Roast Recipes
- Instant Pot Roast Beef
- Smoked Roast Beef
- Pot Roast Sandwiches to use up leftovers!
- My best ever Crock Pot Chuck Roast - Scroll to the bottom of the page for the recipe!
Eye of Round Roast
Other names: Round roast, eye of round steak
With practically no fat content and dense muscle fibers, this cut is what deli sliced roast beef is made from! It's the perfect cut for making your own roast beef slices, as it tolerates being cut thin. Or, cook it low and slow until it falls apart into butter-tender shreds!
- Best ways to cook: Roast for sliced roast beef for sandwiches, or slow cooked for falling-apart tender beef.
Eye of Round Recipes
- Roasted Eye of Round
- Dutch Oven Pot Roast
- Looking for a treat? Use your eye of round roast for homemade Roast Beef Sandwiches!
Beef Tenderloin
Other names: Tenderloin, filet mignon
One of the leanest and most tender cuts on the entire cow, beef tenderloin is prized for its low fat content and butter-soft texture. There's a reason this cut is used for Beef Wellingtons, after all! Keep in mind, however, that a low fat content means this incredible cut is easy to overcook, and relies on added rubs and sauces for flavor.
- Best ways to cook: Grill, sous vide, or roast and reverse sear. This ultra-lean cut benefits from having high levels of control over the temperature of the meat, ensuring it never overcooks and risks getting tough.
Beef Tenderloin Recipes
Bottom Round Roast
Other names: Bottom round, rump roast, round roast, London Broil
Like a leaner variation of the classic chuck roast, bottom round is another classic for roast beef slices, and holds its shape well when roasted. It's got lots of great flavor and is a great choice for grilling or BBQ, just be sure to add extra fat so it doesn't dry out!
- Best ways to cook: Slow cook or smoke this recipe to make sure it stays tender for falling-apart-tender meat. Or, roast it with a sear on the outside for meat you can slice for sandwiches!
Bottom Round Recipes
Prime Rib
Other names: Boneless ribeye roast, bone-in ribeye roast, standing rib roast, bone-in rib roast
You won't find a cut of roast beef more luxurious and sought-after than prime rib! With incredible marbling, out-of-this-world flavor and meat so tender it melts in your mouth, there's good reason for the fame. You can even try out restaurant-worthy tricks like Dry Aging - easily done at home for a life-changing meal!
- Best ways to cook: Roasting, sous vide, smoking, Air Frying- you can't go wrong with prime rib! Just don't cook it in a pan, as the thick beef and protruding bones make it near impossible to cook that way. Add a prime rib rub and choose your favorite method!
Prime Rib Recipes
- Roasted Boneless Prime Rib
- Smoked Prime Rib
- Sous Vide Prime Rib
- Reverse Sear Prime Rib
- Air Fryer Prime Rib
Beef Brisket
Other names: Flat cut, beef brisket flat half
A premium roast cut prized for grilling and smoking, beef brisket makes for an equally delicious pot roast! This cut is loaded with fat and marbling, which makes it ideal for low and slow cooking that melts all that fat away to leave tender, super-flavorful beef in its place. Just be warned- it tends to be pricier than other pot roast cuts!
- Best ways to cook: Slow cooker, smoked, or slow-roasted. You want this cut to cook for a nice long time at a low temp to melt all the fat away.
Beef Brisket Recipes
Roast Beef Cuts of Meat Tips
- Some cuts are better for fall-apart roasts, while others are better for sliced roasts. Check to make sure you're getting the right cut for what you want to cook!
- No matter what cut you're cooking, beef roast depends on low and slow cooking. Don't try to rush it, or the beef will come out tough!
- When cooking pot roast, make sure to add enough liquid. Too little liquid can lead to a dry, tough roast.
- Leftover roast can be frozen in portions and stored in the freezer to reheat later, making it a perfect make-ahead meal.
Roast Beef Cuts Best to Worst
There's really no such thing as a "best" or "worst" roast beef cut- each cut has pros and cons, depending on what you want to do with it!
- For a classic pot roast that shreds easily, I recommend chuck roast. This budget-friendly cut is easy to find at stores and has great marbling for fall-apart tender meat.
- For roast beef slices, try eye of round roast. This cut is still budget-friendly but has less marbling and more densely packed meat, making it sturdy and perfect for slicing.
- For special occasion dinners, you can't go wrong with prime rib! The king of beef cuts, this incredible cut is marbled, tender, and richly flavorful no matter how you cook it. It's basically a giant slab of incredible steaks! Just be warned, the price matches the quality.
Pot Roast Beef Cuts FAQ
While there's no single best cut, for a classic fall-apart pot roast, I suggest using chuck roast. It's affordable, marbled, and tender, perfect for beef that will fall to shreds when cooked low and slow!
For purely tender roast beef, you want to try beef tenderloin! The fact that "tender" is in the name is no coincidence. The same cut that gives us filet mignon, this beef cut is butter-soft and incredibly lean, making for the most tender beef roast you'll ever taste.
There are multiple parts of the cow used for beef roast, but the most common are the chuck (front shoulder) and round (rear). These hearty, muscular cuts have lots of delicious marbling and flavor, but the meat is tough and only breaks down when cooked for long periods. This makes it perfect for roast beef!
Roast beef typically uses cuts that require low, slow cooking for upwards of 6-10 hours. If your beef roast isn't falling apart, it may simply have not cooked for long enough, or may have been cooked without enough liquid. Some roasts are also better for slicing, so check what kind of roast you're cooking, first!
Steak Cuts
See my guide to Steak Cuts next!
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📋 Recipe
Roast Beef Cuts
Equipment
Ingredients
- 3 lb. chuck roast or eye of round, or rump roast
- salt and pepper to taste
- 2 Tbsp. unsalted butter
- 1 tablespoon vegetable oil
- 1 large yellow onion diced
- 1 Tbsp. garlic powder
- 2 Tbsp. tomato paste
- 1 cup dry red wine
- 4 carrots peeled and cut into 1-inch chunks
- 2 stalks celery sliced into ½-inch pieces
- 1 lb. Yukon potatoes or red potatoes, 1-2 pounds, cut into 1-inch pieces or halved/quartered if small
- 1 Tbsp. dried thyme
- ½ Tbsp. dried rosemary
- 2 bay leaves
- 3 cups beef broth
- 2 Tbsp. cornstarch
- Fresh parsley for garnish
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
Cooking the roast beef with potatoes and carrots
- Generously season a 3 lb. chuck roast on all sides with salt and pepper. In a large pan over medium-high heat, melt 2 Tbsp. unsalted butter and add 1 Tbsp. vegetable oil. Once the butter is melted add the roast and sear golden-brown on all sides. Transfer to large slow cooker, keep the pan hot.
- Dice 1 large yellow onion and add to the pan along with 1 Tbsp. garlic powder. Cook, stirring, until golden, then add 2 Tbsp. tomato paste and cook 1 minute. Transfer to the slow cooker, keep the pan hot.
- Add 1 cup dry red wine to the pan. Scrape up any brown bits from the bottom and stir them into the wine. Cook for 2-3 minutes until sauce reduces by half. Pour into the cooker with roast and onions.
- Chop 4 carrots, 2 celery stalks, and 1-2 pounds Yukon gold or red potatoes. Add with 1 Tbsp. dried thyme, ½ Tbsp. dried rosemary, and 2 bay leaves to the slow cooker. Then, pour in 3 cups beef stock.
- Cover and cook on low for 8-10 hours until beef and vegetables are tender.During the last hour of cooking, add 2 Tbsp. cornstarch to a small bowl and mix with ¼ cup of the liquid from the slow cooker. Whisk until combined, then pour back into the slow cooker and stir to mix.
- Taste the broth, then season with salt and pepper as necessary. Remove the chuck roast when done and shred with two forks. Discard bay leaves and sprinkle the roast with fresh parsley (if using). Serve warm, and enjoy!
Notes
- Some cuts are better for fall-apart roasts, while others are better for sliced roasts. Check to make sure you're getting the right cut for what you want to cook!
- No matter what cut you're cooking, beef roast depends on low and slow cooking. Don't try to rush it, or the beef will come out tough!
- When cooking pot roast, make sure to add enough liquid. Too little liquid can lead to a dry, tough roast.
- Leftover roast can be frozen in portions and stored in the freezer to reheat later, making it a perfect make-ahead meal.
Nutrition
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