The flavour was great, much better than when I have cooked the same type of joint either in a slow cooker or in an oven.
I do tend to normally add quite a bit of salt and black pepper during cooking in more traditional ways but this tasted fine with nothing but a little horseradish on my sandwich. This evening, as we seem to be enjoying one or two nice warm days here at the moment, I had some of it cold with some potato salad and my variation of a Greek salad, just tomatoes, feta cheese and olives, and I just added a little salt and black pepper to the beef but that was probably more out of habit as when I was eating some of the beef as I was slicing it it tasted fine without any seasoning.
So I do not thing that I would add anything to what I did from sealing it to searing it. The only thing I may try on another day is to try a few hours less as I didn't think going from my planned 24 hours to 27 would make much difference but would dropping down to 20 or even to 16 hours affect it in any noticeable or detrimental way ?