Bard and lard.
When oven roasting (especially the dryer cuts of meat from the hind end) thread lardoons (fat) through the meat. It will counteract the tendency to dryness by artifically introducing the "grains" of fat that used to permeate the naturally tender cuts such as rib roast. (When choosing a steak or rib, for example, one looks for marbling as a promise of tenderness, but as so little of today's beef is adequately marbled this process is useful even on these more tender cuts.)
There are a couple instruments that in the days before the fat crisis were used to introduce the fat into the meat. One that I have is has an 8-10" long, pointed metal trough into which you put the fat, then insert it into the meat. You may find it easier if you make a "pilot hole" in the meat with the instrument before inserting the fat itself. The other instrument I have used has a "needle tip" on one end that widens to the other end so that you can insert the fat inside the cylindrical end and then draw the apparatus through the meat, depositing the fat behind it. For more detailed info and diagrams, see the old joy of Cooking (larding, p 444).
Less trouble, but less tenderizing is to use the slabs of fat to tie on the outside of the meat (barding) to "baste" these drier cuts.
My "Joy" has this info on p.420. People utilize the "barding" principle when they cover meats (& meatloaf) with strips of bacon to introduce both flavor and fat.
Of course there are other books that describe these techniques, but most all of us have acces to Joy.
With a little ingenuity, these techniques can also be used to introduce flavors (garlic, garlic + whatever you fancy with your beef) into the meat.
" ...but in the spirit of 'stop, think, there must be a harder way, 'I figured starting from scratch might be more gratifying.'' (Judy Rodgers)