I use an English cut which seems to be the most flavorful. I commit the cardinal sin of not browning the roast before cooking, but that's the way my folks always did it. I preheat the oven to 350F then I salt and pepper a 3-4 pound roast put in a covered roaster, add a few roughly-chopped onions, and a few stalks of celery. I then open 2 cans of Campbell's Beef Consomme soup, dump them on a bowl, add one of those little bottles of red wine, preferably Cabernet Sauvignon, shake in some Lawry's seasoned pepper, mix, then dump over the roast, onions, and celery then pop on the lid. After the roast has been cooking for about 90 minutes or so, I add peeled, halved potatoes and carrots. I pop it back in the oven, forget about it for a couple of hours, then check it. If the roast is tender and the potatoes and carrots are soft, I take off the lid, turn up the heat to about 375 and let it go for about 30 minutes. The roast and potatoes are nicely browned and ready to serve.
The only way you can mess it up is if you don't let the roast cook long enough. There's something about that beef consomme and wine that makes it taste awesome and the hash the next day is heavenly.
I've been doing this for decades, my folks did it before me, and it's never failed even once. You should try it!
Merry Christmas to you! 
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