What is a good cut for a roast beef dinner that doesn't break the bank?
I have a hankering to make a roast because I've never done it! I believe in researching before jumping in the deep end, so I thought I'd pose this question here. We're hosting dinner parties on two consecutive weekends, and if the first roast goes well, we'll make it again - the 2nd group only eat solid American fare. I see some classic methods of slow-low oven roasts so in addition to my question about a good cut for roast beef, if you have recipe recommendations, I hope you will share. Thank you!