Silverside is a good cut in my opinion - I use it a lot - in fact thats what I am cooking today - silverside is a little sweeter than topside but not as sweet as rib. Hope this is of some help.
I learnt the hard way, had friends over a few months ago and produced the toughest cut of beef ever. You couldve heeled your shoes with it. Then I bought a slow-cooker. Regardless of the cut, whether its family or supermarket butcher a slow cooker will cook ANY joint of beef to a mouth-watering tenderness unreachable by a conventional oven. I really can't sing the praises of the slow cooker enough and I know this board has its share of fans!