Don’t let the “sirloin” name fool you—it’s not as fancy as the ribeye, but it’s budget-friendly and surprisingly tender. It’s the friend who shows up to help you move furniture and brings pizza.
This cut is perfect for a weeknight roast when you don’t want to sell a kidney to afford dinner. Slice it thin, and it’s almost as tender as the pricier cuts—just don’t tell anyone the secret.
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A Guide to Beef Roasts and the Best Ways to Cook Them
One trick: marinate it for a few hours with some garlic, rosemary, and olive oil. It’ll thank you by being sublime.
The Oddball: Chuck Roast (When Cooked Right)
Wait—chuck roast? Isn’t that for pot roast and stews? Yes, but hear me out. If you cook it low and slow, this cheap cut transforms into something magical.
It’s like the ugly duckling of beef roasts. Give it a few hours in a Dutch oven with some broth, and it becomes so tender it falls apart like you’ve been holding a grudge and it just apologized.
You’ll need to slice it against the grain, though. That’s a rule for all roasts, actually—slice against the grain or you’ll be chewing like a cow. Moo-ve on from that mistake.
