ce839d2f_ardiesmill___Tombuie__Scotland__DESCRIPTION
[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.
Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland
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