The Arm Roast is cut from the beef chuck primal, is one of the most popular pot roasts. It is also known as: arm pot roast, arm chuck roast, and round bone pot roast. The arm roast can be reduced to a smaller cut known as an arm steak.
Bottom Round Roast
The beef Bottom Round Roast is a roast cut from the outside muscle off the femur (upper leg) of the cow. The bottom round roast can be oven roasted if it is of good quality, but it can become very tough and chewy if it is roasted too long.
The Chuck Roast comes from the chuck roll, or shoulder portion of the cow. Since this lies directly against the ribeye portion of the cow the chuck roast is a very tender and calorie rich piece of meat.
A Rump Roast is a lean and flavorful roast. A bone-in rump roast is known as a standing rump roast; They are also available boneless. The can be a bit tough if oven roasted. Braising the meat before cooking helps retain tenderness.
The Sirloin-Tip Roast comes off the rear of the cow and is the beginning/end of the sirloin steak, so it's tender enough to be oven roasted or can be cut up to be used as kabob meat.