You have to specially order Steamship Round from a butcher.
The official name for this cut is: “Beef Round, Rump and Shank Partially Off, Handle On.”
If a Steamship Round is around or under 40 pounds (18 kg), you shouldn’t have any difficulty cooking one in a North American sized home oven.
Allow about 5 hours at 300 degrees F (150 C). Then, let rest covered out of oven for 2 hours before serving. This will let the centre finish cooking, and will let the juices rise back out to the outside edges, so that outside slices don’t dry.
To carve, first trim off any excess fat, then cut thin slices to the bone across the grain.
Literature & Lore
Some people who have spent years eating in army canteens claim that “Steamship Round” tastes like the steamship is way overdue in port.