A cross-rib roast contains the meaty portions on the top of ribs 3 through 5. The best results occur when it is pot-roasted. The cross-rib roast is also known by the following names:
Boston Cut
English Cut
Bread and Butter Cut
Shoulder Clod
The eye round is the eye muscle of the bottom round. The eye round roast is boneless and can be a bit tough, so it is best to cook it with a moist heat process such as pot-roasting.