So it's been determined that we're having roast beef for Christmas dinner this year and of course I've volunteered to put it all together. Now this won't be in the smoker since my little offset doesn't hold temp in the winter, so I'll be cooking it low and slow in the oven. I've had my own ideas on how to do this but I've been receiving so many contradicting "tips" from other people that I'm starting to wonder if I need some advice. So why not ask the experts who have never steered me wrong before. So I picked up a few top round roasts, choice grade, about 5 pounds each. I planned on cooking them at 350 for a half hour to brown them and then for several hours at 225. Now starts the contradictions. People have told me to cover it, some say not to cover, some say that cooking this long with choice grade will make it mushy, and my grandma insists that the meat be rump roast. The last one I don't need help on, it's going to be top round for sure. The rest, I don't know. If this were going in the smoker I would normally ignore everyone else but since it's not and this is the main dish (so I can't "experiment" like I usually would"), I think I need some advice. So, what way would you all cook top round? The goal is to get it to be tender enough to shred with a fork, although it won't be served that way. Also, I intended on cooking it the day before and then reheating it day of. Does anyone see a problem with this? I've been told that this is a bad idea too but all my BBQ knowledge tells me it's perfectly acceptable.