The Most Tender

• Tenderloin is the most expensive beef roast, but it's also the most tender. The cut comes from a little-used muscle of the animal. It's pricey because each carcass only has about 15 pounds of tenderloin. Standing rib roast also called rib-eye roast, is another tender cut of beef that's also expensive. Sirloin roast isn't quite as tender as the first two roasts but it isn't as expensive, either. Roast these tender cuts at high heat for a short period of time. Tender roasts stay tender and juicy when served rare or medium rare. An instant-read meat thermometer should read 125 to 130 degrees Fahrenheit for rare or medium rare, although the safe temperature is considered 145 F, which is medium. Well-done meat, cooked to 160 F, is chewier and drier.

Less Tender But Less Expensive

• Rump, chuck and round roasts aren't nearly as tender as tenderloin and rib-eye. These cuts come from well-used muscles with lots of touch connective tissues, but they are much less expensive and can become tender with the proper marinating and cooking. Chuck roast has more fat than rump or round roasts, so there's more waste. Chuck roast is usually sold with the bone in. Rump and round have less fat. Either may be sold boneless or bone-in.

Marinades and Brining

• Acid-based marinades help tenderize a beef roast if the roast is slow cooked in the brine. Dairy products are another option. Season yogurt, buttermilk or whole milk and marinate the roast for up to 24 hours. Rinse the roast and pat dry. Pineapple, papaya and kiwi have enzymes that break down the protein fibers of the beef roast. If you use these, be careful because if you leave the roast in the fruit-based marinade for more than a few hours you can end up with mushy meat. Marinades and brines do change the flavor of the roast beef.

Slow and Low

• Tougher roasts become tender when cooked long enough to break down the collagen and connective fibers. But the long cooking dries out the meat. The solution is to slow cook roasts, such as rump, chuck and round, in a slow cooker, or braise it on the stovetop or in the oven. Brown the roast first in hot oil on the stovetop. Transfer it to a pot large enough to hold the roast and deep enough so the cooking liquid when you add it comes up about halfway the sides of the roast. Start the roast on high for about 15 to 20 minutes so the liquid heats up quickly, then lower to medium to low and roast for two to three hours, around 20 minutes per pound.