Slow roasting joint

In the end I did a conventional roast and regretted it. When I cut it open, the joint was nowhere near as lean as it looked from the outside.

I know a lot of people like joints like brisket, but I'm not one of them. Even when I pot roast brisket in a good wine stock for 3 or 4 hours, it still looks and tastes like fatty meat to me, and I really really don't like fatty meat. I don't know what this joint was, but I've never had topside as fatty and sinewy as that before. OH had to eat it and I filled up on Yorkshire pud

I don't know if this was a topside joint, but it was in a box of Red Ruby beef from an organic farm. I think it just needed pot roasting for a few hours rather than conventional roasting. Next time I see the label slow roasting joint I'll know what to do with it