The best cuts are those with little or no connective tissue and plenty of fat or marbling. Some good candidates for roasting are: rib roasts, sirloin tip roasts, tri-tip roast and the tenderloin.
[header] How to make a gravy for roast beef [title] Choose the meat. [substeps] Roasting is a cooking method whereby cuts of meat are cooked in an oven in a dry environment, meaning there is little or no liquid added to the cooking vessel. This results in a juicy and moist cut of meat, provided you select the right cut of beef to roast.