You can treat it like a pot roast, braise on the stove or in the oven. It will take longer than a chuck roast due to thickness. I always slice thin.

What about doing it this way....

Stracotto di Manzo

1 ounce dried porcini mushrooms
2 cups beef stock
Salt and pepper
1 (4-pound) beef eye of round
2 tablespoons olive oil
2 tablespoons pancetta, chopped
1 finely chopped onion
1 finely chopped carrot
1 finely chopped celery stalk
3 cloves garlic, minced
2 bay leaves
1 tablespoon chopped fresh rosemary
1/4 cup tightly packed parsley leaves, chopped
3 tablespoons tomato paste
5 cups red wine
1 (28-ounce) can whole tomatoes, drained and crushed

Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms. Set aside the mushrooms and liquid separately.
Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Pour off browning fat. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley, and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes.

Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so.

Transfer the meat to a cutting board and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids and return the strained sauce to the pot. Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid. Season with salt and pepper, to taste. Slice the roast and serve with the sauce and soft polenta.

Recipe Courtesy Sara Mouton
Show: Cooking Live
Episode: Basics of Pot Roast
(Italian Pot Roast)

But I also suspect you could do it as a roast beef...medium rare, in the oven.
I think an eye of the round is tough when cooked as a roast beef, so I always pot roast it.
I would potroast it....and with the leftovers I would do a "diner meal" sliced beef warmed in the gravy with mashed potatoes and a side of green beans...maybe cooked with onions and bacon.
Linda C

Thanks! Pot roasted sounds perfect since I have a dentist appt later.

Couldn't get back on the site and I ran short on time. Browned it up with some Montreal Steak Seasoning and in the crock-pot with water, soy sauce, worscherie, garlic, and bay leaf. I guess a version of Ginger's french dip.

Nancy, great recipes! I shouldn't have posted so late - clipped and saved for another day.

Linda, could I freeze it and serve leftovers that way. Unless this shrinks like crazy - we will be eating it for 4 days!

Will it be falling apart and slicable (lol)? Here it is in the crock-pot:

{{gwi:1472534}}

Got a crockpot? I've used that cut for Ginger's French Dip --any leftovers freeze well:

Diane's Home Cookin Chapter: Crockpot

French Dip Sandwiches
=====================
2 cups water
1/2 cup soy sauce
4 whole peppercorns
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
1 teaspoon garlic powder (had none so used 1 minced garlic clove)
3 pounds boneless beef chuck roast, trimmed
8 French or sourdough rolls, split
. Combine water, soy sauce, peppercorns, rosemay, thym & garlic in a slow
cooker, stirring until wel blended. Place rost in cooker & cover. Cook
on high for 5-6 hours or until beef is tender. Remove meat from broth &
shred with a fork. Serve beef on rolls. Pour broth in small bowls for
dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or
both. I like mustard on the rolls, too

Ginger ST

Exported from Home Cookin 5.5 (www.mountain-software.com)

Oh, dear. Excuse typos! Crying baby here.

Just wondering will it be falling apart or will it slice?

Also, okay on freezing?

Thanks!

Oh, good! Thanks, Crafty! I had made it with chuck in the past and wasn't sure. Couldn't get on the computer - I was pretty close! I was thinking worcestershire was in it for some reason and I added tarragon instead of thyme.

Maggie, I think it will slice just fine. Like LindaC, I find eye of round a bit tough if it isn't done just right, so I'm betting that it will be substantial enough to hold together for nice slices.

And it looks delicious!

Annie

I can't see why it would not freeze well, I often freeze left over beef from a roast to use for another meal. I usually shred it before freezing to use in sandwiches or enchiladas. It looks great!