Ok so I learnt the hard way after spending £20 on 2 cheap Lidl joints of beef.
I Injected both with beef broth but still crap - no fat inside the meat so it just dried. So English beef joints for roasting must I guess be cooked hot and fast like the instructions or similar.
I think i'll next look into Chuck roasts but maybe not the easier to ask a local butcher for.
Has anyone any experience with Chuck Roasts in the UK and are they as marbled/fatty as the US ones? Could I treat it just like a pork shoulder in the way that the US do?
My problem with Brisket is that it isn't cheap if you want a flat just to do a roast for 3/4 people and it's not something I want to keep freezing down - I don't mind making massive pork shoulders and freezing/re-heating them but with Beef I just want to make enough.