Test Kitchen tender beef tip: Always carve roast beef against the grain, which shortens long muscle fibres, maximizing tenderness. Roasts are often tied against the grain, so cut parallel to the twine of a tied roast.

Beef for roasting
Beef roasts are classified as either Oven, Quick and Rotisserie Roasts. These cuts are cooked using dry heat, meaning no liquid is added to the pan. A shallow roasting pan with a rack is all you need. (read about pot roasts which cook using liquid on page 2)

Regular roasts are cut from the hip and loin sections of the carcass.

Premium roasts are cut from the loin and rib sections.
What is the difference? Premium cuts have more marbling and a covering of fat, which produces a more tender roast. However, you can increase tenderness of regular cuts by marinating for four to 24 hours.

The dry roasts listed below are best cooked rare to medium; however premium roasts can be cooked to well done with still tender results because of the marbling.

Dry roasting cuts and recipes
REGULAR OVEN ROASTS - restaurant-style roast beef that's caramelized on the outside and juicy on the inside.

• Sirloin tip: Sirloin Tip Oven Roast with Porcini Mushroom Jus
• Eye of round: Eye of Round with Mustard Aioli
• Outside round
• Inside round
• Rump/heel of round (also called rump roast): Ginger Glazed Rump Roast
• Bottom sirloin tri-tip

PREMIUM OVEN ROASTS

• Top sirloin: Mushroom-Stuffed Top Sirloin
• Tenderloin (also called Chateaubriand): Beef Tenderloin with Marinated Walnut Sauce
  
• Strip loin: Grainy Mustard Grilled Strip Loin
• Wing
• Prime rib (also called rib roast or standing rib roast): Roast Prime Rib with Rosemary Red Wine Jus Lié (featured in image above)
• Rib eye: Honey Garlic Rib Eye Roast
  

QUICK ROASTS - these are mini roasts weighing 1 lb (500 g) or less. Quick Roasts will cook to medium in under an hour. Season as you would an oven roast.

• Sirloin tip: Weeknight Quick Roast
• Eye of round
• Outside round
• Inside round
• Bottom sirloin tip

PREMIUM QUICK ROASTS

• Top sirloin
• Strip loin
• Rib eye

ROTISSERIE ROASTS - cut for even cooking on the grill. They can be grilled on rotisserie or by indirect heat.

• Sirloin tip
• Outside round
• Inside round: Rotisserie Inside Round Roast with Bourbon Sauce
• Cross rib

PREMIUM ROTISSERIE ROASTS

• Top sirloin
• Prime rib: Rotisserie Prime Rib

Page 1 of 2:  Pot roasts explained and our best pot roast recipes on page 2. Braising
Pot roasts are cooked using moist heat, meaning they are braised or simmered in liquid. Pot roasts are best for your slow cooker. They are economical cuts from the chuck and brisket sections of the carcass. Pot roasts are best cooked until fork-tender or well done.

BRAISING CUTS

• Blade: Perfect Pot Roast
• Cross rib: Mushroom Pot Roast
• Top blade: Pot Roast with Parsnips, Turnips and Pearl Onions (featured in image above)
• Bottom blade boneless: Beer Braised Beef
• Brisket boneless: Sweet-and-Sour Braised Brisket
• Shoulder: Santa Fe Pot Roast

Wonderful sides and accompaniments for your roast beef dinner
Pull-Apart Dinner Rolls
Knot Dinner Rolls
Simply the Best Pan Gravy
Horseradish Mashed Potatoes
Classic Mashed Potatoes
Steamed Green Beans
Green Beans Amandine
Braised Red Cabbage
Green Salad