The most tender beef cuts for roasting include chuck, brisket and round cuts. Normally considered tough cuts when grilling or searing, these cuts are ideal for roasting because the roasting process breaks down the high collagen content in the beef, tenderizing it and leaving it juicy and delicious.
Butchers take chuck roasts from the animal’s front portion, including cuts such as chuck shoulder pot roast, boneless chuck roast, shoulder steak and beef chuck arm. Brisket is the lower chest or breast portion of the beef. Point brisket cuts are fattier, while flat cuts are leaner. Brisket sliced against the grain provides the most tender cuts. Round cuts also offer tenderness, including bottom round and rump roasts.