I do a lot of bottom round/london broil/rumps/ eye of round etc.
I like to take it to about 140 degree IT ( about 2-2.5 hours @250 degrees)( we like it medium) and let it rest for about 25-30 minutes wrapped in foil
then i slice across the grain in larger slices for a roast dinner. ( add potatoes and a veggie!)
Sometimes i cook to 135 IT and do a reverse sear on the stove top. ( again we like it medium- wife hates med rare)
with a big eye of round roast (whole) or a really large roast i will slice thin for sammies.
freeze a few slices at a time and use them for lunches at work when i reheat smoked med roast beef at work everyone is jealous of my food!
If you like more rare take 5-10 degrees off those temps i mentioned.