Recommend a beef roast, please!
What cut of beef makes a good roast that is not too fatty and not too tough
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....
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!
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.
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:
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.