Bottom round is okay in a long braise or stew. Also, it can be sliced, pounded thin, and rolled around a stuffing for Braciole - long simmering in the sauce will tenderize it. Eye round can be roasted rare for sandwiches, if you slice it very, very thin (otherwise not tender enough, like, e.g. tenderloin.)
I think the tough eye of the round is even tougher than the tough bottom round. When we have a cow butchered, we turn these cuts into hamburger. I've made stew from bottom round, but the eye? Forget it.
Yes, as above, both cuts are tough. You can very quickly sear, then do a long slow low braise; or, cut into thin strips and quickly sear into a stir fry, or beef dip sandwich. Next time, you want tender, move up to a rib-eye steak.
They're both really tough. I'm not sure that a comparison of which is less tough would be that meaningful. Some people think that eye of round looks like tenderloin, but it's a mistake to think it's in any way tender.
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You can very quickly sear, then do a long slow low braise; or, cut into thin strips and quickly sear into a stir fry, or beef dip sandwich.
Next time, you want tender, move up to a rib-eye steak.