Beef roast and beef brisket are different cuts of meat that come from distinct parts of the animal. Beef roast isn't just one cut, but can be used to describe multiple cuts that require various cooking methods. Brisket is a specific cut of meat from the lower chest of the cow.
Brisket is cut from the breast section just below the chuck (there are two per carcass), and consists of two distinct areas separated by a layer of fat. The point (also called the deckle) is the richly marbled, fatty section that sits on top of the flat, the bigger, leaner bottom section.
Most overrated meat: Filet mignon "There’s not much flavor and not a lot of fat. It was classic back in the day, and obviously it’s expensive, but it’s not a flavorful piece of meat to me. There’s a time and a place for it, but there are much better cuts." Most underrated meat: Lamb "You should go with a lamb blade steak, or something similar.
Flank steak and brisket have reputations as being tricky to cook, but they are among the most flavorful cuts of beef. Both come from the underside of the cow, with the brisket coming from the breast portion, while the flank is found closer to the belly, along the sides.
Top round roast. Also: inside round. A humble cut from the inside of the animal's back leg, similar to the top sirloin in fat and flavor. This is what's typically used for deli roast beef. Bottom round roast. Also: rolled rump roast. Another budget cut from the outside of the back leg.