top round roast, eye of round or top sirloin

I am either going to roast a top round roast, eye of round or top sirloin and i am not sure which one to roast.

I want it to be tasty but not livery! i do not like liver. haha.

i have had eye of round and it is good but i have never had the other two. is one of those better than the other?

thanks

Cook said:

Do you feel any of those roasts would have that irony taste of liver?

None of them will. I have an eye of round in the oven now. Should be ready around 11pm. I'm just gonna refrigerate it so that tomorrow I can slice & freeze portions for sandwiches later.

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well, i have had bad experiences in the past with meat tasting like liver. so i worry bout that.

this is for a dinner with yorkshire pudding and baked brie. lol.

thanks guys

@ Cook and Gore. Yeah im not a liver fan either. Good to know it was about it being over cooked. Also i think some meats are not ment to be grilled unless marinated first.

Cook, trust me, you dont want to expeirience it. haha. i took a cheap cut of steak, i think it was a blade steak, did not marinate it and it was tough and had that dreaded liver flavor. took me 3 weeks to like steak again.

im going to the store to see what i can find in the 3lb range for a roast tonight. gonna roast over lump. just the smoke the lump gives off, no extra