The Eye Round is a boneless roast that looks somewhat like a tenderloin, but it is much tougher. It can be used as a roast, which is definitely our preference, but also cut into steaks. If you choose to cut the round into steaks, we recommend using them in your favorite stews or cubing them for stir frys, wraps, or kabobs. The crockpot, in our opinion, is one of the best ways to bring out the flavor of the eye round, and you'll find it melts in your mouth when cooked properly (don't leave it in there beyond the time recommended in your recipe). If you have leftovers, which can be common with larger roasts, consider pulling the roast apart and saving for in soups, scrambles, stir-frys, and more.