A top round roast and others cut from the leg of the animal are leaner and contain fibrous, tough connective tissue (namely collagen). So that means you either want to roast them quickly to a lesser doneness as described in this recipe. Or low and slow by either smoking or braising, as with short ribs. So if you are roasting a round roast at higher temperatures, cook it quickly and aim for rare (125° F). Alternatively, you can cook a roast at a lower oven temperature, around 300° F until the meat is fork-tender and easily shredded. This is the style of most traditional pot roasts. For faster braising, you can cube the meat into two-inch pieces. Browning the pieces first in a hot pan with a little oil will add more flavor to your dish. Then you can braise the pieces in a little broth in your Instant Pot, slow cooker, traditional pot, or dutch oven over medium-low heat.