What is the best cut of beef to use to make roast beef?

Question

I bought top round. Is that OK to use? I read in one book that it is, and in another that it isn't. Has anyone ever tried it?

Answer 1

Personally, I'm fond of using eye round.

Season it on the outside (don't overdo it), then put it into a PREHEATED 500-degree oven for fifteen minutes. This will sear the outside of the roast. When the 15 minutes is up, don't open the oven; just turn it down to 325. Let it go for another 45-60 minutes, depending on the size. You want it so that a thermometer reads about 140 degrees. Take it out and let it sit for a few minutes before you slice it.

edited to add: You won't get a lot of drippings this way to make gravy but you will get a fantastic roast.

Answer 2

Are you asking for the best cut or for recipes for roast beef? Some of the answers are about recipes.
The best cut of course would be from the back of the animal, that is the rib side. Some may call it contre-fillet. Second choice would be from the front leg.

Answer 3

Rib roast and rib on the bone are the best as they are Prime rib. My mother used to make awesome roast beef dinners using the rump roast. It is still a nice cut, wrapped in string and very tender. It makes awesome drippings for gravy. I grew up eating rump roast all the time!!!!

Answer 4

Definitely a standing rib roast.
Just season with salt and pepper and roast @ 225-275 degrees until it's the way you like it. I pull mine out of the oven at about 130 degrees internal temp. Let it sit 10 to 15 minutes and carve.

Answer 5

Ask your butcher for rib on the bone.
A five set rib will feed four.
All meat -just as fish- is best cooked on the bone for flavor but takes a little linger to cook
Marinade first and then cook 20 mns /lb + 20 minutes to finish off at 180 degrees having pre-heated oven
Let joint rest for 30 minutes (don't worry about it getting cold)
It will carve much better and you'll heat it back up with a hot,rich gravy/sauce

Answer 6

I like the "Bread & Butter" Roasts. There very hard to find, but are just delicious!! razenorth1

Answer 7

i like eye of the round. some say it isn't marbled enough but i've never had a bad one. always tender and juicy. i sprinkle granulated onion over it before baking and cook it til just medium. delicious

Answer 8

the best I know ,is cross cut rib roast,it's very nice cut of meat,

Answer 9

the best by far is boneless chuck!! check out "easy pot roast" on recipezaar.com by chef adam k.