There are 6 main sections in the round: the Heel, the Rump and four main muscles (Top Round, Bottom Round, Eye of Round and Sirloin Tip.) Relatively speaking, the Top (aka Inside) Round is the tenderest cut from the Round.
Basically, any cut from this area should be cooked with long, slow, moist heat. Commercially, some delicatessens and restaurants can get away with oven-roasting round cuts because they have the equipment to slice them paper thin afterwards, which makes the meat easier to chew.
Long, slow cooking with moist heat.