Recommended Beef Cuts

• “Cooks Illustrated” magazine gives high praise to top round roast as a beef cut that packs plenty of flavor for very little cost. This cheap cut retains the juiciness and beefy flavor of top sirloin. Top sirloin itself won't break the bank either; both cuts cost a moderate wholesale price of about $1.96 to $3.19 per pound, as of 2013 prices provided by the National Cattlemen's Beef Association. Top sirloin, however, often features a vein of gristle that runs through the meat.

More Beef Cuts

• Bottom round rump roast comes recommended by “Cooks Illustrated” as a juicy roast cut with a full beef flavor and a low price tag -- as of 2013, its wholesale retail price hovers around $1.86 per pound, according to the National Cattlemen's Beef Association. Top blade roast, beef chuck deckle and chuck 7-bone roast, sometimes known as center-cut roast, also provide flavorful and affordable options for those on a budget.

Pork Cuts

• Beef isn't the only game in town when it comes to affordable roasts. Boneless pork loin retails for a wholesale price of only about $2.69 per pound, according to 2013 figures from Fresh Approach Market. In particular, an article in "The New York Times” from April 2009 recommends shoulder-cut boneless pork top loin, which it commends as “juicy” and “delicate-tasting.”

More Tips

• There's a fine line between saving money and investing in meat that goes uneaten. For instance, “Cooks Illustrated” calls certain cuts -- including the beef bottom round roast and eye-round roast -- “not worth even the little that [they cost],” or simply disappointing for the cash. In most cases, braising is the way to go to bring out the best in value-priced roasts. Slow-roasting at a low temperature, ideally keeping the meat at an internal temperature of below 122 degrees Fahrenheit, also helps roasts retain as much of their natural tenderness as possible.