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Beef recipes - Roasts & Miscellany

This page starts with some recipe highlights for both "core" roasts and what we're calling roast-steak "in-betweeners" (roast cuts that are best prepared like steaks). Following the highlights, you'll find a summary table outlining the sometimes-subtle differences among roast cuts, with suggested cooking methods and recipe links. Enjoy!

Core Roasts: Some highlights

It took the internet by storm a few years back, but in our household now, Mississippi Roast is a workhorse dish. We serve the peppery meat with rice or quinoa, then repurpose leftovers in sandwiches or tacos. The recipe for our favorite version is behind a New York Times paywall, but there are plenty of free versions a click away as well.  By the way, the Times and some others use Chuck roast, and that works great, but so do the roast cuts from the round, e.g, Rump roast, Top Round roast, Eye roast, Sirloin Tip roast

Mississippi roast baby
What happens with Mississippi Roast in our family

This pot roast is mostly a standard take on the classic recipe. Easy to make and heartily delicious, it's become our other roast standby.  

The British have a Sunday Roast tradition, and customer Lindsay T. who hails from the UK and now calls NoVA home heartily recommends this Jamie Oliver recipe -- note that what the Brits call "Topside" we call Top Round roast. Germany's classic pot roast, Sauerbraten, uses ample vinegar to put the "sauer" in what's a sweet-and-sour dish: Customer Janell S. from Bethesda recommends this recipe which uses Eye roast and herself produced this delectable result:    


Beef roasts can also become amazing sandwiches.  Adam grew up in New England, where there's a proud roast beef sandwich tradition with epicenter on Boston's North Shore, but our region has its own formidable contribution!: The Baltimore Pit Beef sandwich, which is generally made from Top Round, Bottom Round or Rump roast, slow-grilled.    

Steak-Roast In-Betweeners: Some highlights

There are some amazing cuts that can be considered roasts... but also considered steaks. These are the London Broil, Coulotte and Tri-Tip, and we call them In-Betweeners. They're summarized in the table below, but it's over on the Steaks & Ribs Recipes page that we talk about them in detail. 

Roasts: Summary Table

Here we summarize the various beef roasts we typically allocate to subscribers. A few notes on cooking methods:

  • The suggested primary cooking method is listed first, followed by common alternatives 
  • "Braise" includes all moist-cooking methods, including slow cooker, Dutch oven, pressure cooker and Instant Pot
  • Sous vide is not included in the table, but sous vide plus searing can always substitutes for dry roast or grilling
  • When grilling a lean roast, use indirect heat followed by a sear - don't over-expose to high heat
  • Recall when using public recipes that cook times are generally oriented to conventional beef. Your 100% grass-fed beef will cook faster. Plan accordingly, and use a thermometer.  
Poor man's prime rib

"Poor Man's Prime Rib" offers pretty rich eating (see below)

Roast name

Defining qualities

Cooking methods

Notable dishes 

(* = Local specialty)

Basic Roasts

Top Round

(aka: Topside)

  • Leanest roast of all
  • Uniform texture with virtually no fat or connective tissue
  • Dry roast
  • Braise

Bottom Round

  • Lean roast with slightly more marbling than the Top Round
  • Uniform texture
  • Braise 
  • Dry roast


  • Similar to Bottom Round  (which it’s next to), with somewhat more robust flavor
  • Braise
  • Dry roast 

Eye of Round

  • Very lean
  • Cylindrical shape makes for even slices 
  • Dry roast
  • Braise

Sirloin Tip

  • Very lean
  • Comes from where the Sirloin converges with the Round 
  • Braise
  • Dry roast

Chuck & Chuck Tender

  • Collagen-rich, and also has some marbling 
  • Braise


  • Comprised of two muscles: The Flat (aka, First Cut, “Lean Brisket”), and the Point (aka, Second Cut, “Fatty Brisket”, Deckle) 
  • Butchering choices allow for huge (9+ lbs.) and smaller cuts
  • Braise
  • Smoke

Roast-Steak In-betweeners

London Broil

  • It’s Top Round, cut into thick steaks for steak-style preparation
  • Dry roast (Broil)
  • Grill



  • A mainstream steak option on the West Coast (more niche here) 
  • Tapered shape allows for easy preparation of gradient of temperatures (great for entertaining)
  • Grill
  • Dry roast


(aka: Picanha, Sirloin Cap)

  • Very popular in Brazilian steakhouses and French Bistros
  • Generally cut into strips before cooking
  • Grill
  • Dry roast


  • Beef Tips: In the southern part of our region and into the Carolinas, these tips are a variation of stew meat that's typically braised and served with gravy and a hearty starch. 

  • Soup Bones: In your soup pot these impart nice collagen and minerals from the bones and bone marrow, as well as beef flavor of course from the meat. If you allow your soup to boil, you'll get these benefits from the soup bones -- which is enough for many home cooks -- but much of the meat may end up too tough to eat. With a low-and-slow cook that doesn't get above a simmer, the meat will not be as tough and you can carve it off the bone and include it as a tasty feature in your soup. (The soup bones are basically thin-cut osso buco, a dish that's cooked with a long braise -- see below.)  There are lots of flavors that work well with beef soup - a good combination to start with is tomatoes, mixed vegetables and greens.  

  • Oxtail: Oxtail is so hot right now! There are scores of great recipes but having been fortunate enough to have had Chef Kwame Onwauchi's Jamaican braised oxtails before he left his DC Waterfront Kith/Kin restaurant, it's a treat to be able to make it at home! 
  • Stew meat: It can be a fine line between braised roasts and stews, so also review the roasts table above. But for recipes that start with cut stew meat, check out this rich Ethiopian stew -- Ethiopian cuisine being such a gift to our region from the large Ethiopian population in and around DC.  


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