We can dry-roast the Tenderloin, standing rib roast, eye of round, bottom and top round, cross rib, mock tender and sirloin tip roasts, even though these are less-tender cuts. (We are looking for roasts with less connective tissue for a dry roast.)
Moist heat roasting works best with cuts with more connective tissue such as the chuck, rump, osso bucco and brisket. These are intensely flavorful and healthy for our tendons, ligaments and cartilage when cooked in this manner.
Over the past 100 years we have changed the way we produce and cook beef. The Weston A Price Foundation does a very good job of describing this occurrence and what we can do to minimize its effect on our bodies and eating experience.