I want to buy Roast Beef to cook, I get confused which"name" of the Roast to buy?

bottom round or rib eye

I believe what you are referring to is called an eye round roast.

Rump Roast is one of the more tender and flavorful roast you can buy but it can be a bit pricey so if it is too expensive go with a nice shoulder roast that would be my 2nd in line after Rump.

wow, all the answers are so different! i asked this same question to a lady behind a meat counter a few days ago at the store and she did not know exactly. i think you mean the same thing i asked..."which cut of beef is "roast beef" sandwich meat from?"....it's a mystery! if you want to roast meat to have with vegetables and such, use a rump roast.

Top sirloin grade A. For a 4 lb roast put it in a roasting pan, put a big spoonful of lard or shortening on top with salt and pepper. Place in preheated 400o oven for 20 mins. turn oven down to 375 and cook for 50-60 mins. Cover with foil and let it rest for 10 mins. Yummy.

Silverside Silverside is a cut of beef from the hindquarter of a cow, just above the leg cut.[1] It gets its name because of the "silverwall" on the side of the cut. This is a long fibrous "skin" which has to be removed for it is too tough to eat. Silverside is boned out from the top along with the topside and thick flank. It is a 2nd class roasting joint, or may be sliced for minute steak or beef olives, or split in two to produce a salmon-cut. In most parts of the U.S. this cut is known as bottom round, as it comprises the bottom portion of the beef round. In Australia, Ireland and New Zealand silverside is the cut of choice for making corned beef, so much so that the name "silverside" is often used to refer to corned beef rather than any other form of the cut.