Roast Beef Cuts

5 from 1 vote

Learn all the pros and cons of each Roast Beef Cut with my handy guide! From tenderness to cooking methods for cook up the perfect pot roast!

Prep Time15

Cook Time9

Total Time9 15

Course: Main Course

Cuisine: American

Keyword: beef cuts, roast beef cuts, roasting beef cuts, types of beef cuts

Servings:

Calories: 457kcal

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!

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!

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.