If I'm thinking of the same cut of meat, out here they're sold under the name of cross rib roast. They don't have a lot of fat, so many treat them like the old standard pot roast. I would 1st sear all around and then braise it in a dutch oven with onion, carrot using a little white wine or beef broth (water will work too). Add some thyme, marjoram, cumin, ground coriander, rosemary, salt and pepper; whatever you want.
