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Recommend a beef roast, please!

What cut of beef makes a good roast that is not too fatty and not too tough

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  1. It depends on what you want, I like a chuck roast for fall apart goodness, cooked until the fat melts, more of a well-done roast, served with gravy and potatoes.
    I like a tenderloin for a medium cooked, thin sliced meat, served at room temperature.
    A brisket is great, cooked low and slow, but better smoked!
    and then, there is prime rib....

    2 Replies
    1. re: wyogal

      Most of the time it's a chuck for me. Brisket is good too.

      1. re: wyogal

        I agree with wyogal. Chuck roast for Sunday dinner types of roast. Tenderloin for more 'steak' type dinner and brisket is almost barbecue to me...

      2. Filet mignon would fit not fatty and easy and relatively quick cooking that yields tender, albeit not incredibly flavorful, meat.
        But, that's what sauces are for!

          1. re: terlin

            Just don't overcook it. It is less expensive than the tenderloin, but cooks about the same. Cook it to medium. Unless you like rare! :)

            1. re: terlin

              It is truly fat-free, so needs a flavor boost. I'd serve it thinly sliced with a red wine reduction.

              1. re: terlin

                Do an advanced search on this board for the Cook's Illustrated slow-roast eye round technique, which creates excellent roast beef.

                1. re: terlin

                  I find it pretty tough. I try to find a top sirloin roast for roast beef. Most times it comes in that netting. But the best of course is prime rib roast. And I will buy a couple around the holidays when they are on sale and freeze them.

                  1. re: terlin

                    I do buy this cut especially when on sale, as another poster advised you must not overcook it. As well this cut of meat is often tenderized. It can be a good cut of meat, especially with a nice sauce.

                  2. Spoon roast, which is a sirloin roast...cooked to a medium rare. I won't say its a lean cut tho. also really good slow cooked on the grill.
                    a little olive oil, kosher salt, fresh ground pepper and garlic.

                    1. It will help if you say more about your serving plan and also, relatively speaking, what counts for you as "not too fatty."

                      Referring to the responses so far, for example, if you really want a low-fat (for beef) roast, then the Cooks Illustrated recipe for eye of round could be a winner. But that roast actually has so little fat that you cannot produce a gravy from it very well, and also it needs to be served in quite thin slices--like for a roast beef sandwich.

                      In the other direction, a chuck roast is delicious but definitely fatty and also unctuous from connective tissues that break down into a kind of gelatin (yummy but heavy). It's best as a braise or pot roast, I think.

                      An awesome (if expensive) is a strip loin roast, or of course a prime rib roast. Here's a Chow thread to get your started:

                      http://chowhound.chow.com/topics/832821

                      An advantage of the strip loin is that it's generally boneless and quite uniform; even cooking is therefore easier than with prime rib. But the rib bones on a rib roast are favorites for me, so that's incredible, too. There's a reason these are the most expensive of typical roast cuts.