[shokkyy]

I've got a joint in my beef box that's labelled "slow roasting joint". Anyone know what that's likely to be? It looks like a nice lean joint and definitely isn't silverside because there is another joint in the box that's clearly labelled as silverside.

[Plottered]

Brisket maybe.....comes out lovely when done in the slow cooker.

[Lardman]

I've seen rump marked up as slow roast, also topside and top rump.  Im sure someone would tell you exactly if you posted a picture. 

[arugula]

Im sure someone would tell you exactly if you posted a picture. 

Good call. I would have offered silverside as a starter, but you have that covered.

[Topscaff]

Won't be brisket if it's lean, but with out a pic it would be impossible to say

[shokkyy]

Again, I did have another joint clearly labelled brisket. Here's the piccies, hope they're clear enough.

[Kleftiwallah]

I think. . . . they put slow roast on ALL the labels so the increasing number of (Wimmin or Gadgees) new to cooking will not rush the roasting of a sub standard joint.

By the way, I was brung up on brisket and suchlike cuts.

Gin again.

Cheers,   Tony.

[Lardman]

Again, I did have another joint clearly labelled brisket. Here's the piccies, hope they're clear enough.

Looks like dinner rump to me.

[snowdrops]

Looks like rolled topside to me,slow cooker will cook it beautifully, or i would cut a couple of onions in half & stand the joint on top,slosh some red wine in the pan cover with foil I roast in a slow oven for a few hours before taking the foil off,drain off the juices for the gravy & crisping up on a high heat perhaps with a covering of marmalade over it,

[shokkyy]

Thanks for the suggestions. I was trying to decide whether it would be better as a pot roast or a standard roast. If it's topside it would do either well really. I love pot roast because anything cooked in red wine is bound to be fabulous but I love standard roast because it just goes so well with parsnips, roast spuds and yorkshire puds. Decisions, decisions.

But I don't think anything could persuade me to put marmalade on a beef joint   

[Sparkyrog]

as long as the juices still run pink you'l be fine as you know its not brisket . I can't see the sinew I would expect in sirloin 

[snowdrops]

Oh do try the marmalade,I often do & it gives a very subtle flavour,the very large 3 ribs of beef we had for the festive period that didn't get eaten until a few weeks later was given a covering of my homemade 4 fruit marmalade & it was very good & made the gravy wonderful.

[Topscaff]

Hi mate thats boned, trimed and rolled brisket, beautiful slow roasted 

[GrannieAnnie]

Brian knows his beef quite well, and he said its too lean for brisket.  Reckons it's topside because of the way that vein of lean meat runs through the bit of fat on the side view picture.

Hope you enjoy it! 

We had a bit of Lincolnshire red brisket tonight.  Lovely!

[DD.]

Hi mate thats boned, trimed and rolled brisket, beautiful slow roasted 

That's a very familiar term to use to address a lady!