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) Here's another that I saved a while back BRAZILIAN POT ROAST Posted by Ruthanna on CF 3\-4 lb. lean beef roast (round or rump is good) 1 tsp. salt 2 Tbs. lemon juice 2 slices bacon 1 clove garlic, minced 2/3 cup chopped onion 1/4 cup chopped parsley 4 whole cloves 1/2 tsp. ground cinnamon 1/2 bay leaf 1 tsp. sugar 1 cup canned diced tomatoes and juice 1 cup orange juice Season meat on all sides with lemon juice and salt. Set aside. Saute bacon until barely crisp in Dutch oven or large covered skillet; remove bacon. Add meat to pan and brown evenly. Combine remaining ingredients and add to beef. Crumble cooked bacon over meat. Bring to a boil; reduce heat; cover and simmer over low heat for about 2 1/ 2 to 3 hours or until fork\-tender. Nancy

Thanks for asking arkansas girl. It was good. I baked at 325 degrees for 2 1/2 hours. It was a bit drier maybe than some of you would like but we don't like our meat with any red at all. I made gravy with the drippings and put on meat and mashed potatoes. Hubby said it was all good.

Bottom round = Swiss Steak at our house. I can quarts of tomatoes/peppers/celery/onion/carrots for this one... * Exported from MasterCook * Swiss Steak Recipe By :Katie, adapted from 70's Joy of Cooking Serving Size : 0 Preparation Time :0:00 Categories : Beef Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds round steak -- trimmed of fat seasoned flour* 1/2 cup onion -- chopped 1/2 cup carrots -- chopped 1/2 cup celery -- chopped 1/2 cup green pepper -- chopped 1 pint tomatoes, canned -- (or a 15 oz. can) 1 cup beef broth Cut round steak into serving size pieces and pound in seasoned flour. Brown in a little oil. Place in a casserole dish. Saute onion, carrots, celery and peppers until limp. Stir in tomatoes and broth. Pour over steak and bake 1 1/2-2 hours at 325F. Thicken the gravy if necessary, and serve over mashed potatoes. *Season flour with salt, pepper, onion powder and garlic powder. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swiss Steak With Mushrooms Recipe By :Katie, adapted from Betty Groff's Country Goodness Cookbook Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds round steak -- trimmed of fat 3 tablespoons butter 2 cups sliced mushrooms 1/2 cup chopped onions flour, seasoned with salt and pepper 1 1/2 cups beef broth Saute the onions and mushrooms for about 5 minutes. Remove and set aside. Pound flour into beef, cut into serving size pieces and brown in remaining butter. Add broth and vegetables. Cover and simmer on low until very tender, about 45 minutes. Good over noodles. - - - - - - - - - - - - - - - - - - -

I often go ahead and season....whatever tickles me at the time...poke some slits with a knife and push in some fresh garlic slivers, rub in some rosemary, etc. And often add another rub just before cooking, but not always.