Welcome Arliedog. I guess I am the exception on these boards. I actually like the eye of round roast. I usually have good results, but I make mine on the grill instead of the SRG or TBE. I usually marinate it in dale's marinade over night, then apply some olive oil and your favorite beef rub. I like some kosher salt and fresh cracked black pepper, garlic powder, etc. Or you can use Montreal steak seasoning. Then I sear it on all sides over open flame. Then I put it on indirect heat but at a high temp for the first 45 minutes (450 degrees or so). Then I lower the temp to about 220 to 250 degrees and finish slow until the proper internal temperature is reached. that depends on wether you want it rare, medium rare, medium, or etc. I also place a drip pan under the grate directly below the roast, I usually pour a beer in this pan for moisture, but you can use just about any liquid you prefer. And if you want you can season this liquid with onions or what have you. It is very important to let it rest, then slice it very thin and against the grain. an electic knife or deli slicer works well. This recipe should work with just about any cut of beef roast.