So I just joined a buying club and am super excited about making a nice hunk of roast beef, but I'm confused by all the different cuts that are available.

Here are the choices (they're all the same price):

boneless chuck roast
mock tender (chuck eye) roast
bottom round roast
eye of round roast
sirloin tip roast
brisket
london broil
top round roast

I'm thinking the boneless chuck roast (because the description says it's fatty) or the sirloin tip roast (because the description says it's tender enought to be oven-roasted).

Any suggestions?