Holidays and special occasions are a great time to prepare a roast for the family dinner. However, knowing what cut to pick out of the 20+ you see in the grocery store can be a struggle. So, what are the best cuts of beef roast? You want a tender cut of beef — or at least one that will become tender during the cooking process. Of course, you can cook in a slow cooker, or oven, but how about smoking it on the grill? This guide from our friends at Chicago Steak will let you in on some secrets to find the best, most tender beef cut options.
The Chateaubriand beef tenderloin roast is considered to be the most tender cut of beef for a roast. This cut of beef comes from the loin area of the cow, which is right below the backbone, behind the rib section and in front of the sirloin section. Because it’s not an overworked area of the muscle, the loin area is extremely tender. The Chateaubriand cut is the epitome of the loin with its delicate texture.
Other Options for Roast Beef or Pot Roast
The Chateaubriand tenderloin roast might be heralded as one of the best meat choices for a beef roast, but it’s certainly not the only one you can use. Some people prefer other cuts that have more flavor and can still come out just as tender, depending on how you cook them. Below are several other options you have for roast beef.
Rib Roast
A rib roast is also known as a standing rib roast or a heart of rib roast. Regardless of the name, this roast is one of the most popular ones to cook in the Crock Pot or roast in the oven. This cut comes from the rib section of the cow, the same area you’d find a delicious ribeye steak. You can expect the rib roast to be just as marbled and flavorful as ribeye.
Tri-Tip Roast
The tri-tip roast comes from the sirloin primal area of the cow, which is right behind the loin. The sirloin is usually divided into the top sirloin and the bottom sirloin sections, and the latter is where you’ll get a tri-tip roast from. It’s an exercised area, but not overly exercised, so it has an excellent amount of marbling that breaks down and tenderizes the meat when cooking.
Sirloin Roast Tip
The sirloin tip roast is one that you’ll need to take more care of when cooking than some other naturally tender cuts, like tenderloin roast and ribeye roast. This cut comes from the rump, which is a very exercised area. Therefore, it’s lean without the marbling you’d get from rib steak or tri-tip. But, with some marinade and slow cooking, it remains juicy and flavorful.
Strip Loin Roast
The strip loin can be either bone-in or boneless, and either one works well for a roast. It comes from the loin primal area, same as the Chateaubriand tenderloin cut. It’s the same cut butchers would slice into strip steak sections. It’s well marbled, so it stays tender and flavorful as the fat breaks down during roasting.
Top Round Roast
This lean cut comes from the rump area, which you can imagine is quite exercised. Because it doesn’t have the fat content that other roasts do, it comes out its best when it’s cooked for hours in the slow cooker to tenderize it. It’s less expensive than other beef roasts, which is why it might be a better option for some cooks.
Shoulder Petite Tender
The shoulder petite tender comes from the chuck section, which is the part of the animal that contains the shoulder. This area does get a lot of exercise, resulting in an overall leaner cut than prime rib and tenderloin roasts. However, it’s known for being full of flavor, and it can also be a cheaper option than the pricier ones on this list. For the best results, put it in the slow cooker for several hours.
Chuck Roast
If you’re looking to create a pot roast recipe, try a chuck roast. They’re one of the more affordable types of beef roasts. Since a chuck roast comes from the exercised shoulder area, it can be a bit tougher than other cuts, which is why it’s perfect for a pot roast in the slow cooker that gives it plenty of time to cook and tenderize.
Rump Roast or Eye of Round Roast
An eye of round roast is a type of rump roast, and many rump roast options create excellent roast beef. These cuts have a very beefy flavor, which is one of the reasons they’re so popular. For the best outcome, slow cooking or slow roasting is best to help the meat break down and become tender.
What to Look for in a Roast
We’ve told you all about the options to get the most tender cut of beef roast, including round roast, tenderloin roast, and a tri tip roast. But we also want to help you pick out the very best roast of your choice when you’re shopping for it at the supermarket or butcher shop.
First, we want to emphasize that expensive doesn’t always equal better. Sure, you’ll pay more per pound for a rib roast than you would a chuck roast. But it’s the quality that counts. And that quality comes from the source of the meat and the butcher’s attention to detail.
It’s more important to consider the quality than the price. Fresh, high-quality beef will have a nice, bright pinkish-red hue. If you poke it gently, the meat should bounce back at you.
More importantly, look for meat that hasn’t been raised with additives, like growth hormones and antibiotics. The packaging should say whether this is the case. And, if it’s within your budget, opt for USDA Prime meat, which includes the top tier of beef in the U.S.
If you need to stick with a roast that’s more affordable, try looking for slow cooker recipes. Tougher cuts can still have an excellent outcome in the slow cooker when they’re given plenty of time to tenderize.
Final Thoughts
Holidays and special occasions are a great time to prepare a roast for the family dinner. We’ve included a couple of our favorite beef tenderloin recipes to consider as you plan Christmas dinner or celebrate a special event with friends and family!
Roasted Garlic Beef Tenderloin
3 1/2 – 4 pound beef tenderloin roast, trimmed
1 stick unsalted butter, softened but not melted
1 head of garlic
1 small shallot, minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 ½ tablespoons red wine reduction (1/3 cup red wine needed to create the reduction. Instructions below.)
2 tablespoons fresh rosemary, minced
1 tablespoon canola oil
1 ½ teaspoons salt
½ teaspoon fresh ground black pepper
Preheat the grill to around 400°F. Take an entire head of garlic and cut the top third completely off. Place the garlic on a piece of aluminum foil. Drizzle with extra-virgin olive oil and sprinkle with salt. Wrap tightly in foil and place over indirect heat on the grill for 35 to 40 minutes. Carefully remove, unwrap, and squeeze the softened cloves out of the bulb and into a bowl. Mash with a fork and set aside.
Meanwhile, to create the red wine reduction, in a small saucepan bring 1/3 cup red wine to a low simmer. Simmer uncovered until thickened and reduced to 2 tablespoons or so.
With paper towels, pat the tenderloin dry. Fold the tapered ends of the tenderloin under itself, then secure tightly with cooking twine. Continue to tightly tie the tenderloin in sections so it forms a uniform shape. This will guarantee even cooking.
Cream together the butter, roasted garlic, red wine reduction, Worcestershire sauce, shallot, rosemary, Dijon mustard, salt and pepper until well combined. Using cold, wet hands to keep the butter from sticking, pat the butter concoction all over the tenderloin. Cover the loin in plastic wrap and chill in the refrigerator for 1 hour or up to a day.
Let the tenderloin come to room temperature while you heat the grill to 250°F. Remove the tenderloin from the plastic wrap and carefully wrap it in aluminum foil, making sure the juices and melted butter will not leak out when rotating it while on the grill. Remember, you’re basically making a buttery, herbaceous flavor packet for the tenderloin to slow roast inside.
Place the tenderloin in the Char-Broil Roast and Grill Rib Rack on the center of your grill, and slow cook for 2 to 3 hours until the desired internal temperature has been reached. Flip the tenderloin every 30 minutes or so, for a flavorful butter-baste. Start checking at 2 hours, as ours was done at 2 hours and 20 minutes.
Remove at 125°F for rare or 130°F for medium rare. Let sit at room temperature for 10 minutes while you increase the heat on the grill to medium-high heat. Carefully remove the tenderloin from the foil, reserving all of the juices.
Sear the tenderloin on the grill until well-browned on all sides. Transfer it to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices and drizzle with reserved cooking juices.
Moroccan Smoke-Roasted Beef Tenderloin
Ideal Grill: charcoal
Smoke Intensity: moderate
Special Equipment:
spice mill or mortar and pestle
butcher’s twine
large disposable foil pan
instant-read thermometer
1 beef tenderloin roast, about 3 pounds, preferably from the thicker chateaubriand end, trimmed of sliver skin and excess fat
2 tablespoons extra-virgin olive oil
2 large handfuls mesquite wood chips, soaked in water for at least 30 minutes
Rub:
1 1/2 teaspoons caraway seed
1 1/2 teaspoons coriander seed
1 1/2 teaspoons cumin seed
1 1/2 teaspoons packed dark brown sugar, preferably muscovado
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
In a spice mill or using a mortar and pestle, coarsely grind the caraway, coriander and cumin seeds (or crush the seeds on a cutting board under a heavy saucepan). Pour into a small bowl and mix in the remaining rub ingredients.
Tie the roast with butcher’s twine every couple of inches to make it even and compact. Lightly coat the roast with the oil and season evenly with the rub. Allow the roast to stand at room temperature for 15 to 30 minutes before cooking.
Prepare a two-zone fire for medium-high heat (400° to 500°). Place a large disposable foil pan beside the bed of charcoal and fill three-quarters of the way full with water.
Brush the cooking grate clean. Sear the roast over direct medium-high heat, with the lid closed as much as possible, for about 12 minutes, turning a quarter turn once every 3 to 4 minutes.
Slide the roast over indirect medium-high heat, directly over the foil pan. Drain and add the wood chips to the charcoal. Close the lid and cook until an instant-read thermometer inserted into the center of the thickest part of the roast registers 125° for medium rare, about 30 minutes. Transfer to a cutting board and let rest for 10 to 15 minutes (the internal temperature will rise 5° to 10° during this time).
Remove the twine and cut the roast crosswise into 1/2-inch slices. Serve warm.