Planning a dinner for a special occasion?
Savory, rich, and delightful—there’s no denying that beef roasts deliver the most impact in any table setup.
The key is choosing the right type of beef roast that fits the budget, your cooking style, and your skill level.
Luckily, you’ve got more than enough types to choose from.
HOW MANY TYPES OF BEEF ROASTS ARE THERE?
If you love your beef, you probably already know there are many kinds of beef roasts you can choose to devour.
After all, beef roasts are basically any kind of dish where the beef is roasted.
Depending on the cut used, we have identified 10 different types you can try cooking.
Of course, not all of them are equally as savory, juicy, and delicious as the other because different beef cuts cook differently.
Like any other recipe, the first step to making beef roast is choosing the cut of beef to use.
THREE CUTS OF ROASTS
A trip to the butcher shop will open your eyes to the three cuts of beef used in making roasts.
Roasts are not cheap, nor are they quick and easy to make.
Since you will have to invest time, effort, and money into making it, you would have better chances for success if you know which cut to buy.
Ordinary roasts are the most common kind you will find on dinner tables.
Treat them as “general-purpose” roasts, perfect for regular weekend dinners with family and friends.
The leftovers are your ideal kind of roast to slice up and turn into sandwiches.
Choose tough cuts if you have enough time for slow cooking them.
When we say “slow-cook,” we mean anywhere from six to eight hours, sometimes even longer.
Be careful not to overcook it, though. Once it dries out, it will lose the very thing that causes all of us to drool—its juiciness!
Tough cuts are the perfect choice for pot roasts and pulled beef.
Obviously, these are cuts that are worth shelling out extra cash for.
They are the best and the most tender parts, making them the stars of special occasion dinners.
Compared to the other cuts, these are the easiest to cook, so you won’t have to stress yourself out worrying about ruining them.
DIFFERENT TYPES OF BEEF ROASTS
For your dish to be successful, you have to learn about the different types of beef roasts and how to make them.
When thinking of which cut to choose, remember that if it’s a muscle that is used often, it will be a tough cut.
NEW YORK STRIP ROAST
Coming from the cattle’s short loin, a New York strip roast boasts a marbled and incredibly tender cut of meat.
If you’ve tried eating New York strip steak before, you’ll love this larger version.
To serve it at home, roast the entire thing with your favorite rub and set it up as the table’s centerpiece.
If you like it low and slow, you would love beef brisket.
It comes from the cattle’s chest area, receiving lots of exercise, so it requires slow-cooking.
Unlike other cuts, it has an aesthetically pleasing grain and is loaded with fat.
You can build up its flavor either by grilling, smoking, or braising.
BOTTOM ROUND ROAST
Among the best cuts for roast beef is the bottom round. It comes from the round primal, making it a very lean cut of meat.
To achieve maximum flavor and tenderness, cook it low and slow.
If you think you need more fat, you can always toss in some strips of bacon. It also goes well with carrots, thyme, and tarragon.
Perhaps a much leaner cut than the bottom round is the Scotch tender. It comes from the cattle’s shoulder, so it really is a “worked” muscle.
Having virtually no fat, it gives off a rich beefy flavor you won’t find in any other cut of meat.
Again, you want to cook it in a low-heat setting for many hours to achieve the tenderness and flavor you want.
Imagine this: a thick, boneless chunk of meat with a thin layer of fat on top.
Can you imagine just how flavorful and juicy the roast would come out?
Made from the sirloin, a Coulotte roast is both rich and tender.
Pair it with your favorite smoky rub, and then leave it to roast for hours.
Cut from the middle of the rib, you can expect this premium cut to be the tenderest roast you will ever cook.
It also has an ample amount of marbling, so you’ll have a juicy, large-sized chunk of meat to devour.
Regardless if you roast it whole or cut it into smaller steaks, its beefy flavor and rich texture won’t disappoint.
EYE ROUND ROAST
Between the hind shank and rump is where you’ll find the primal cut that is the round.
The eye of round roast is the elongated muscle found in the center.
Because it comes from a very used muscle on the cattle, it has next to no fat and a rich, beefy flavor.
To help make it tender, prepare the meat the day before roasting by seasoning with salt and pepper.
Then, rub it down using your choice of spices before you roast it.
Are you a fan of one-pot beef recipes? For a perfect, mouthwatering pot roast, try chuck roast.
This lean yet marbled cut is perfect for roasting or braising and will turn extra-tender when cooked slow and low.
Though you will often find it grilled, some prefer roasting tri-tip.
It’s a triangular-shaped cut that is juicy and flavorful when cooked the right way.
WHOLE BEEF TENDERLOIN ROAST
If you’re feeling extra-fancy, you might want to try roasting a whole beef tenderloin.
This cut includes the most expensive parts of a cattle, such as the chateaubriand, the filet mignon, the T-bone, and the porterhouse.
With such a premium cut like this, there’s no doubt that it will be the best-tasting roast you will ever come across.
BONUS: PORK LOIN ROAST
Are you pressed for time and money? Try a pork loin roast instead.
This is a very easy dish to make, as pork is way more beginner-friendly than beef.
Cooking it slow and low will produce lean and tender meat that can easily be the star of the show.
Aside from roasting, pork loin also works well with other cooking methods, including searing and grilling.
WHAT IS THE BEST CUT OF BEEF FOR A ROAST?
The best beef cuts for roasting are those considered premium cuts.
These include the tenderloin, prime rib, and the strip loin. Compared to others, these pack the most flavor and turn out to be the most tender of all cuts.
WHAT ARE THE MOST TENDER BEEF ROASTS?
Of the three best beef cuts for a roast, the tenderloin is the tenderest.
Also sometimes called fillet, this cut sits under the ribs, so it is an underused muscle.
Because of how tender and how easy it is to cook, you can expect the tenderloin to be the most expensive cut.
Roast beef is a common centerpiece-of-choice for many special occasion dinners across different countries.
It requires time and effort, so preparing it for your guests shows just how much you value their presence.
Thankfully, with the right cut of meat, you can easily (albeit not “quickly”) wow them all with your perfectly slow-cooked beef roast.