Roast beef....Help!

[SoupDragon]

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!

 

[Deathbysoup]

if you cook it low and slow and have some liquid in the bottom , you'll be fine.
I buy top round often and generally cook it on a rack , with some veg and liquid in the bottom .

 

[miniman]

That should work. I have dry roasted top round before and it has been fine.

 

[CharlieD]

Actually it sounds very good.

 

[Scotch]

Make stew.

 

[Fearless Kitchen]

Wine or stock should be fine, but low and slow in the oven should render an edible product.

 

[Greg Woulf]

I'd sear it first in a cast iron pan if you can. Then I'd bake it at 250ish for a few hours in stock.