Okay, I can see now that the peasantry needs a collective SOUND THRASHING. You are simply too slow! In this space of five minutes I have already come up with the "low-cost beef cut" solution, none involving a recipe culled from anyone else.
Here's how it will go down: I won't bother marinating the beef (doesn't work) but will prepare a spice rub probably involving fresh thyme and perhaps Italian parsley with sea salt and cracked pepper in a truffle-oil base.
I will probably sear it on all sides in a non-stick pan, then transfer it to a baking dish to rest. I will probably cut around 30 cherry tomatoes in half and roast them with olive oil, lots of garlic and a little basil for about thirty minutes.
Meanwhile, I will cut around ten new potatoes in half and peel around 30 pearl onions.
When the tomatoes are roasted I will put them in a pan with three cups white wine and reduce. I'll then purée this mixture and add a tablespoon of tomato purée and some herbs, then about two cups of chicken stock.
I will put the roast in the oven at around 400 degrees in the tomato/wine/broth mixture, adding wine or broth as necessary, foil-tented, for one hour.
I will turn the roast over and braise for one more hour. I will brown the pearl onions in garlic butter, set aside, then brown the potatoes.
About 25 minutes before pulling the roast out I will add the potatoes and onions and eventually, even some green beans and broccoli.
When the roast is done I will pull it out, pour off the pan juices, mix them with some flour and butter and spices and maybe some more wine and reduce in a frying pan.