For simplicity's sake I will divide all roasts into three categories:
- sirloin - coming from the lower back
- round - coming from the back leg
- chuck - coming from the shoulder
I have found that all roasts from the sirloin and the round are best roasted in a slow oven (250F) with liquid filled to the halfway mark on the roast. Too little water causes the meat to dry out and too much liquid makes more of a stew, which is not what we're going for here.
For the quintessential sliced roast beef with mashed potatoes and gravy, I like the tri-tip sirloin, round roast or the rolled rump. If I am looking for the break apart, impossible to slice, melt in your mouth roast with tons of flavor I go for the chuck.