Some popular cuts include bottom round roast (like we used), rump roast, top round roast, eye of round roast, boneless chuck roast, sirloin tip roast, and more. Keep in mind that these tougher cuts of meat will need to cook at a low temperature for a long period of time in order to be juicy. No one likes overcooked roast beef! A good general rule of thumb for a large cut of beef is the slow method. In other words, the best way to cook cheaper cuts of meat is low and slow. This is the same method we would use when making a pot roast. You can also use more premium cuts of meat like beef tenderloin, or ribeye roast, also known as prime rib, which is popular during the holidays. These cuts will be supremely tender when cooked properly.