This is what I found.

Top Round Roast, Beef

A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg. It is one of the better cuts from the round primal in terms of flavor. Pot-roasting is still the recommended cooking method for a top round roast, because it can be a bit chewy if cooked with dry heat methods.

I prepare Eye of Round fairly often. I stab it several times with a small sharp knife, and insert bits of fresh garlic in the stab wounds. Then I brown it on all sides until it is a pretty color, then I roast it in the oven until it reaches a "safe" internal temperature. It is lean, has a wonderful flavor, and can work for a meal or for awesome roast beef sandwiches. You can also use it, sliced thin, for a cocktail party...just provide some mustards, freshly grated horseradish and some mayo...

I never buy round roast, I always get sirloin tip.

My roast of choice is shoulder roast, but the eye of the round is a close second. I marinate mine with seasonings and inject with butter and creole marinade cover with foil, refrigerate overnight and cook in the foil usually an hour and a half depending on the size of the roast.
Unwrap and brown under the broiler. Charlene

Wow, Arosegirl, would you mind posting that recipe?? That sounds fabulous!

Here is how I cook them.
Marinate your roast in the fridge with your favorite marinade for at least 1 hour or overnight.
Take the roast out of the fridge and let it sit at room temperature for 1-2 hours. (very important)
Season with a little salt and lots of cracked pepper.
Preheat your oven to 475°
Place the roast in a shallow roasting pan on a rack. Roast at 475° for 20 minutes or 7 minutes per pound.
Then turn the oven down to 275° and roast until it reaches an internal temp. of 145 - 150°
Take out of oven and allow to rest covered with foil for 15 minutes before carving.
This always turns out great for me!
A meat thermometer is my friend!

The seasonings I use to rub into the meat is:
Lemon Pepper, Garlic powder, and a package of Lipton Onion Soup Mix. I buy the injectable marinade at Wal-Mart or my local grocery there are a lot of different ones but my favorite is the butter and creole. The longer you cook the roast 3 to 4 hours the better it will be (shoulder roast). I cook mine on top of the stove in a black iron dutch oven. Letting the roast come to room temperature really helps. If you don't the first 45 minutes is to warm the cold roast. I don't usually cook the eye of the round but about an hour and a half. We love it prepared this way.

Thanks, ladies. It's cooking now, and I hope it tastes as good as it smells!

I do my roasts in the crockpot, AKA slow cooker. My favorite recioe is brown the roast first, then put in crockpot on "low" with a half bottle ketchup, half bottle of barbeque sauce, a packet of onion soup, a good shot of wine (white or red) or vinegar. Cook on low 8 to 10 hours, comes out very tender. Serve with carrots. This is not my recipe, I got it out of a newspaper years ago.

Thanks, arosegirl--I'm printing it now. Yum! Actually, all of them sound gooooood.