Can someone clarify for me the differences between these kinds of roasts? I really have tried Google but though I can find info on what each of them are, I can't get any real comparison.
Basically my local Sprouts has all of these on sale and I want to try making a roast (I never have.) Which one of these would be best for a beginner? And which do you think would turn out the most tender? I plan to use the "reverse sear" method on whichever I end up with.