I found some incredibly cheap silverside in the supermarket the other day and wondered what to do with it. A few years ago, when presented with a similar beast, a friend recommended pot-roasting it. Silverside has a lot of connective tissue, so needs a nice, slow, warm place to reach its potential.
So google presented me with a series of options, and in the end I settled on this BBC one. I changed a couple of things though - instead of wine, I used cider (I had some in the fridge); instead of beef stock I used chicken stock (again, I had some in the fridge), and I just used normal carrots (again... you can guess).
Served with roast baby potatoes and buttery kale!