OK, so from what Google told me a baron of beef roast is a top round roast so cook it however you would your top round.
I like to do them one of two ways, either a good seasoning then smoke till about med-rare or coat in a packet of dry Italian dressing mix, smoke for a few hours then into a foil pan with beef broth, another pack of the mix and onions, cover and cook till you can shred it, back into the juices for another half hour for some wonderful Italian beef.