Slow cooking an inside round of beef

Would appreciate some information on how to cook an inside round of beef using a slow cook method. I have access to a food holder which goes up to 220 degrees. Can I use this to cook the meat, and approximately how long per pound? If I cannot use this piece of equipment, I would appreciate it if someone could tell me how to set my oven so I can cook the meat overnight and it will be ready by next morning (approx. 12 hours time). The ovens have the capability to cook by convection or steam/combo. Thanx.

In her book,"Lets Cook it Right", Adelle Davis in 1947 (Library of Congress Cat. No. 62-9440) wrote two pages on 'slow roasting'. She suggested using the oven pilot light to attain an oven temperature of about 165 F. The goal was to have the oven temperature the same as the desired final meat temperature. Then after an hour at 300F to kill surface bacteria she reset the oven temperature to this desired final meat temperature and let it cook. She estimated the time to be about three times that for roasting at moderate temperature plus the hour at 300. With the oven at desired final meat temperature it could not overcook but just get more and more tender. I would suggest basting the meat with oil every few hours to prevent drying out the surface. Also I would suggest a meat thermometer to track your progress and to determine when it is done.

sorry, accidentally sent my reply as new message - see above.

Thanx to those who replied. Will try to get a hold of the Cook's magazine as mentioned to review the article. However, I'm looking for a way to cook a large piece of beef overnight (unattended by anyone) so it will be ready for the morning to begin prepping for lunch. I work for a contract food service, and available prep time is a premium. Would appreciate any info on this done in an Alto Sham. Thanx again.

My husband and I have a very large call for Italian Beef at our restaurant/diner. For the last 4 years we have been using a 20t. electric roaster to cook an average of 20lbs of meat at one time. We put about 4 cups of water and our seasonings in the cooker first and then add the meat. We cut ours in 2-3in thick pieces. We want to be able to shred the meat when it is cooked. Depending on what your desired outcome is, that is how you would prepare your meat. Anyway, we then turn the cooker on to about 250 degrees and let it cook all night, approx. 10 hrs. You will probably have to adjust some things but this roaster has been a lifesaver to us. They sell them at most hardware stores, Wal-Mart, Sam's Club. Well worth it. Good luck!