Round Roast Help?

I had some cuts of meat in the freezer which I had received from a relative so I grabbed one this morning to thaw it and it says Round Roast on it. I did some research and most are saying these are not real great for bbq and are best for thinly sliced roast beef. I do not have a slicer to cut this thing so I'm wondering if what I have planned is a good idea or if I'm way off base.

I got a cast iron dutch oven for my bday couple weeks ago so I was thinking of putting this round roast in there along with some beef broth, mushroom, and onions then putting it on the Akorn until done sorta like a pot roast. So here are my questions.

Should I put rub on the roast first and put it in a hot pan to adhere the rub on it before putting it into the dutch oven?

What temp should I cook this to?

Will this idea even work?

That sounds awesome bluesman I am going to give that route a try

O one more question, any idea how long or what temp you cooked to before it probed tender?