Help with inside round

Round is a very lean cut of meat.  I like to smoke lean cuts with strong woods like hickory or oak.  You want to smoke it at a 200-225F chamber temp until the IT is 120-125 (rare), 130-135 max (med rare).  You can reverse sear it on a grill for just a couple minutes per side to give the outside some color.  Let it rest a while then slice it REAL thin and serve it with some au jus, creamed horseradish, or as a French Dip. 

There is all kinds of stuff you can put on the outside.  I prefer salt, coarse black pepper, a little garlic and onion powder.  I've added fresh rosemary too and was not crazy about it.

Here's a similar cut of meat.

I have never marinated or injected the cut because it is so flavorful and juicy when done right.  Others will have to chime in if they have. 

NB.... nice looking roast.... done perfect for me......