Less-tender cuts like round, chuck, and rump generally require slow cooking methods such as braising or stewing. You may also want to sear the meat before slow cooking. To help tenderize the beef you can add an acidic ingredient such as lemon or tomato juice, wine, or vinegar. There are many recipes for slow cooking in the oven, on the stove or in a crock pot that result in juicy, tender beef.
The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.