Roast beef for slicing

I use a rump or a sirloin tip.

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My favorite is eye of round. I moisten the surface with a little L&P, then apply a heavy coat of Meat Church Holy Cow rub. Smoke at 250° with hickory or pecan until 125°. It’ll take about 2-2 1/4 hours. Slice as thin as possible. Bottom round will do nicely, too.

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I second all of this. Just did one for the first time recently and it was really good. Can't wait to do it again.

As others said, eye of round smoked and sliced thin is excellent. For oven i prefer rump with a toe or garlic sliced thin and stuffed per 1.5 lb of roast

Rump for in the oven. Season all over pretty heavily, then sear on all sides in cast iron. Put in oven at 350 for around 45 minutes depending on the size of the roast. While the roast is in the oven I cook down a couple of onions, add some garlic and mushrooms, then when the roast is resting, deglaze the cast iron with some beef broth and pour into your onion/mushroom mixture to make your gravy. We eat it sliced with rice/gravy, and broccoli/hollandaise on Sundays. Then Monday night we use the leftovers for open face sandwiches on toast (don't reheat the meat just chop into bite size pieces and heat up your gravy)

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take all the liquid and reduce it for the best au jus you've ever had.

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This is one of the underrated benefits to sous vide. Finishing a gravy with the stuff so conveniently poured out of a bag right before serving is awesome.