and how best to use it.

Pork shoulder blade roast
bonelss bottom blade roast
sirloin tip roast

They are all on sale and I would like to pick one up.

Meats with sirloin in the name are usually the leanest. However most lean meats (very little marbling of fat and most visable fat trimmed) are in general 1 point per 1 ounce cooked.

Utilize: calorieking or nal.usda.gov for nutritional information to make your choice.