Low and slow are the key words. If you can only buy one book, buy Cookwise by Shirley Corriher. Meanwhile, here's an excerpt from a Q&A site on cooking:
"Shirley Corriher, author of Cookwise (Canada, UK), and Chris Kimball, publisher of CookÂs Illustrated have come up with a slow-cooking method that also produced a delicious brown crust.

First, they sear all sides of the meat in a hot skillet on top of the stove. They season the roast with a little salt and pepper, place it on a rack in a roasting pan and slip it into a 200°F oven, where it cooks until it reaches an internal temperature of 110°F (45°C). At that point, they turn the oven up to 500°F and continue cooking until the internal temperature of the meat reaches 130°F (55°C), which should take only 10 or 15 minutes more. Raising the temperature after most of the cooking is done gives you a deep brown crust very fast, Corriher says, because protein- and sugar-laden juices that came to the surface during cooking evaporated, leaving a high concentration of proteins and sugars that brown quickly. "

BTW, I don't bother to do the initial sear, but instead season my roast with Montreal Steak Seasoning rubbed over a little oil and put it into a preheated oven.

Hope this helps!

Here is a link that might be useful: Q&A on roasts

I can't recommend a cut but I was able to make a fabulous roast using my slow cooker. It was so tender, it practically melted in my mouth and it was so easy, especially for someone like me who can't cook and who has no time. Here's the link in case you want it. Check out the reviews too - while this recipe may sound simple a lot of people liked it and added their own touch. Good Luck

Here is a link that might be useful: all recipes

Oh a family fave is to take an eye of round, a small cut is fine. Sear in very hot olive oil in a heavy, deep pan.

Remove the beef, set aside. In the olive oil, saute garlic & onions. When golden, add the beef back. Add more onions and cover the roast with water. Add Salt, pepper and oregano, thyme and a bit of rosemary. Cover pot and simmer, do not remove the lid. Simmer allll day until the onions have broken down.

Remove roast, cook up a pot of pasta, and serve the onion sauce over the pasta. Serve the now fork tender roast on the side.

This is to-die-for.

Listening closely Er....reading closely!

These all sound so yummy, I had a hard time choosing one. I finally decided to try Pesky's recipe. I bought an eye of round roast and got it cooking. I couldn't use garlic because my mom is allergic to it. I bought some fresh sliced mushrooms and would like to use those. I didn't put them in with the roast, though. I thought I would saute them right before dinner and serve on top, unless someone has a better idea. DH asked for mashed potatoes, so we'll have that instead of pasta. Cooked carrots and salad will round out the meal. Now on to making the chocolate cake!

Pesky's recipe sounds yummy!

What I usually do is bake (same cut as Pesky) it at 350, I'd say about 20 minutes per pound. We like ours rare so the outside will not looked cooked all of the way. I'm going to try the 500°F for a few minutes to brown.

I put water, onions & mushroom if I have it.
We like mashed potato, if I do baked, I usually start those 1st at 400 for 15 minutes, then kick the oven down to 350, put the meat in when it gets to 350, by the time the potato is done cooking, the meat is usually done. Will do fresh asparagus on the side.

Our favorite meat is a pork roast with the bone in.
Makes an awesome birthday dinner.

I can't believe that all these years I didn't know about cooking beef roast low and slow.

I made the meal last night and it was yummy. I dumped in a bag of baby carrots for the last hour. I will definitely cook this again. Next time I will probably do this in my crock pot though since I'm rarely home all day long to babysit the stove. It was very easy to make which is definitely a plus in my book.