Outside Round Roast

BBQfan1

Hey folks:
Got a small (2 and a quarter lbs maybe) outside round roast to throw on the que tonight. Usually, I use this cut for jerky as it's lean, but tough. Thought I'd braise/simmer this thing into submission. So far I've coated with CowLick, seared four sides direct and then into cast iron dutch oven with pre-heated roasted red pepper flavour olive oil. All of this cooked over Jack Daniels wood chunks for maximum smokewood flavour. So... now my questions:
1. Do I cover the dutch oven to get that steam effect or let it get indirect roast and take some of the smoke in?
2. To what temp do I let it rise? The package said 'no more than medium' for this cut, but if I add more red wine/beer do I braise it and let the liquids break the meat down?
3. Want to serve with mushrooms and salad. Will the mushrooms and their liquid be better served to be sliced into the dutch oven for effect?
Thanks,
Qfan

djm5x9

Qfan:[p]Something like that is a candidate as you suggest or for something like the following:[p]Campbell’s Mushroom Soup with milk (no water) the quantity appropriate for the amount of meat, additional mushrooms sliced, sliced sweet onions, your favorite spices (like I can give you spice guidance!), rose or red wine for flavor, and some potatoes - red new or sliced bakers.[p]Sauté the mushrooms and onions, braise the meat on all sides, add everything else, cover and place in the oven or ceramic cooker. Cook at 325º or so for three or so hours till the meat has reached your desired tenderness. Regardless of ceramic cooker or oven, you do not want the fire (element) right under the bottom of the Dutch oven.[p]Alternatively, great for grinding into burgers . . .