[CUT] Topside [USE] roast (slow), pot-roast. [DESCRIPTION] 
Rolled roast, often smaller at one end than the other. Very popular as a Sunday roast as it's reasonably priced and easy to carve. Best with a covering of fat and either slow roasted (150 deg C for 25 mins/lb) or pot roasted (cooked higher it shrinks more and dries out). Definitely one which improves with basting and, if you can, using the oven with the fan off.