OK, I asked the wife to get a piece of beef for today. Forgot to say I wanted ribeye and she comes back with a lump of topside (top round???). Now although there's a piece of fat on top the actual meat has no marbling of fat. I'm thinking of putting it on a bed of root vegetables, pouring half a pint of stock over it, seasoning with salt, pepper and mustard powder, covering and slow roasting in a low oven for 4-5 hours. What do you think? My concern is the absence of fat running through the meat will render it dry, on the other hand if I do the normal 20 minutes per pound thing it's going to be a bit tough.
Remind me to buy my own beef in future!