Recipe: Help with good cut of meat for roasting

Good cuts of beef for roasting... Top sirloin*, top round, prime ribs. Have meat at room temperature; so when put into the oven (which should always be preheated) your meat does not get a 'shock'. Start these cuts at 500 degrees for 10 minutes (to seal in juices), then reduce heat to 350 degrees and cook as long as indicated by the recipe.

When done to your taste; turn off the oven, leaving the roast in the oven, and let it rest for 15 minutes. When carved the juices will be in the roast and not running out.

*Top sirloin (4 lbs) reduce heat to 325 degrees; rare 20 min per pound, medium 25 min per pound, well done 30 min per pound.

Readings on your meat thermometer 140 degrees - rare;
160 degrees - medium; 170 degrees - well done. Tip of meat thermometer should be at center of meat and away from a bone.

A eye of round is a lot leaner and dries out easily if overcooked; and the desired weight is 5 pounds @ 375 degrees (1 hour total roasting time) 160 degrees for rare.
350 degrees for 20 to 25 minutes per pound and 170 degrees for well done. I used to buy 2-3 pound and wrapped them in foil and roasted slowly @ 325 degrees; but they would still be very 'dry'. So, I'd prepare the meat the day before, slice it extremely thin, let it sit in the refrigerator overnight in its own juices and reheat slowly the next day; which would rehydrate the slices and be more tender.

Tenderloin 4 - 6 pounds oven temp 450 degrees - 30 min total cooking time 140 degrees.

Your meat will continue to cook after the oven is turned off (during the resting period); so just before your thermometer gets to the desired doneness, turn off your oven and it will cook the meat to desireness doneness while resting.

While at the store, ask the butcher in the meat department what beef sale item would be best and how large of a roast you should purchase and for how many people or servings.