Other than the obvious prime rib or standing rib roast, what's the best,
tastiest, juciest cut of beef to roast? Eye? Top round? Bottom Round? Rump? I
know, I can Google it, but I'd like the opinion of folks who cook roast beefs.
Thanks.

On Tue, 27 Dec 2016 19:43:12 -0600, Sqwertz >
wrote:

>On Tue, 27 Dec 2016 20:17:18 -0500, wrote:
>
>> Other than the obvious prime rib or standing rib roast, what's the best,
>> tastiest, juciest cut of beef to roast? Eye? Top round? Bottom Round? Rump? I
>> know, I can Google it, but I'd like the opinion of folks who cook roast beefs.
>> Thanks.
>
>Top sirloin or sirloin tip are my go-to medium rare when not ribeye.
>Cuts form the round are pretty boring and too lean but if given a top
>round I wouldn't spit on it. Eye of round is pretty tough. Only
>Sheldon likes those.
>
>-sw

Eye round is very flavorful and excellent for sandwiches when cooked
medium rare and sliced paper thin... it's also low in fat content for
those watching their fat calories.
I really don't know what people mean by 'juicy' roast beef unless they
mean slathered with au jus, any beef roast the longer it's cooked the
less moist. For those wanting moist think ripe melons.