Clod responds well to being cooked like BBQ, cooking until it renders out and becomes tender similar to a chuck, but, on a larger scale.
Steamship round is much more of a roast beef type of cut, and is often the choice of buffets, as you can get many levels of done, off of one roast. But, it really toughens above 140F.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."