Shopping for a pot roast meal in the slow cooker? Or a beef roast in the oven? Knowing what cut to pick out of the 20+ you see in the grocery store can be a struggle. For a roast, you want a tender cut of beef — or at least one that will become tender during the cooking process. This guide will let you in on some secrets to find the best, most tender beef cut options for a pot roast or an oven roast.
What Is the Most Tender Cut of Beef Roast?
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 Chateubriand cut is the epitome of the loin with its delicate texture.
Want to try one for yourself? Order yours today from Chicago Steak Company. Our Chateaubriand tenderloin roast is available in USDA Prime or Premium Angus beef, and is individually vacuum-sealed and registered for quality and convenience. When you order from us, you’ll know that you’re getting some of the best beef on the market, and it’s shipped straight to your door.
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.
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.
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 Tip Roast
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 that 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.
Beef brisket comes from the brisket area of the cow, which is the lower chest portion. Corned beef is actually a beef brisket at first, but it’s cured with a brine to give it its distinct color and flavor. Brisket is known for its tenderness and that fall-apart texture that we know and love. It’s excellent in a smoker or slow cooker.
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 you have 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.
You know what you don’t have to worry about when you buy your roast beef online from Chicago Steak Company? Any of the above! That’s because we do all the hard work for you.
Get the Most Tender Cut of Beef Roast
Our roast cuts — Chateaubriand and rib roasts — are available in USDA Prime or Premium Angus beef, certifying that they’re among the very best quality beef your money can buy. We age our beef to perfection in state-of-the-art facilities using strict methods to ensure freshness, flavor, and texture. You don’t have to take time searching for just the right roast to have for dinner, because we’ll do that for you and ship it to your home.
Beef Roast FAQs
The Chateaubriand beef tenderloin roast is heralded as one of the most tender beef roasts to enjoy. Find it below the backbone, an unexercised area of the cow that remains very tender and flavorful.
Beef roasts vary in purpose. The prime rib roast is generally best for enjoying on its own, roasted on medium heat until it reaches your chosen doneness level. Chuck roast and top round roast are good choices for the slow cooker, which allows them to tenderize over time.
Many types of beef roasts are available for different uses. Some of the most well-known kinds include the chuck roast, prime rib roast, and top round roast. Bottom round roast, coulotte roast, and beef brisket are additional types of beef roasts.
Almost any beef roast works well in the slow cooker, especially tougher cuts that need lots of cooking time to tenderize. Chuck roast is one of the more popular slow-cooker options because of how tender and flavorful it becomes after several hours of cooking on low.