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Keep your eye pen for sales. Yes, beef is way overpriced, but the major food chains regularly have their store sales and you can find the tougher cuts, like round and chuck for around 2.50 / lb, which is cheaper than hamburger these days. The trick is knowing how to prepare them. London broil (thick top round steak/roast)is best done by salting down, wrapping up in cellophane, then into an airtight baggy, then soaked in hot tap water for an hour before cooking. This does two things. 1. It allows the salt to break down the protein structures-just like a bine for turkeys, only much less time expenditure. 2. it brings an even overall temperature to the meat to allow for even cooking. Sear meat on both/all (depending on shape)sides, then finish off in the oven at around 400 degrees to an internal temp of 135 or so. Tent in foil to rest for 10 mins, then slice thinly. Comes out tender as could be, and a 2 lb roast allows for a dinner and tons of wraps or cold meat salads. The othe roasts, asy. Set ithem in a slow cooker or dutch oven with low heat (300 deg or less) and forget them. Come back 6 hours later and it will fall off the bone.