Cross Rib Roast
I used to wash dishes for a sandwich shop for whom this was the standard Roast Beef for sandwiches. It's not really tender, but it's tender enough, and quite flavorful. It is a West-coast-only cut, kinda like tri-tip, not found at all east of the Rockies, and a sort of bastard chuck sort of thing...but it's really tasty.
The woman at the shop I worked for cooked this in an open pot, let it rest, and sliced it thin. More than that I cannot say.
We never cook standing rib because of the fat waste...have been cooking cross rib for years. Too lean and tender to braise. I marinate mine for several days in teriyaki, then brown well, and cook at 200 degrees until internal temp 130. May take a few hours. Meat will be medium and extremely tender. The secret is the slow cooking. It is a very economical cut, because most people don't know how to cook it right.