What I like to do with my meat
I've told a lot of folks about this but there's only one person over the years (a chef from the 50's) that's actually done it. I think it was more popular when cooks had more time for manual labor.
I start with an inside round. This one is a 23 lb Angus.
There are basically 4 major muscles in there. I separate them. On the bottom right of the picture there is a thin "filet-like" piece connected to a flat piece right next to the fat cap. In the center is a smaller roast (about 3 lbs) that is perfect for a pot roast. On the left is the major muscle which is about 60% of the round.
I remove the 3 smaller cuts which leaves a big enough fat cap to wrap the whole thing in...which is the point I season it (just Kosher salt, Pepper, thyme and rosemary) and tie it up.
Roast for a couple of hours or so...
I let it chill and you can see that, with the fat all around, it cooks very evenly and with the other cuts removed, you don't have competing directions of grain.
This is my reward. A french dip on one of my rolls