I tend to favour the middle method: High initial heat to sear and seal in the juices, then low heat for the rest of the cooking period, which you can also do by browning the meat on the stovetop. I'd cut the initial high heat period/temp down to either 500F for 10-15 minutes or 425F for 15-20 minutes, or put the joint in the oven at 450F and immediately turn down to 300F. Just be sure not to use non-stick pans and make sure your thermostat, if using one, can handle that temp. Put some water at the bottom of the pan so the juices don't burn (and make sure the liquids never dry out). No foil or cover. Basting always helps (and then you can check to see if the juices are drying out or not). If you can get a layer of fbeef at, put that over the top.

Slow cooking is said to favour tougher joints where you`re looking for the cartilage and tendons to melt with cooking at low heat (which is why pot roasting favours those).