I assume you mean an eye of round roast? That's a tough roast if it gets roasted more than medium rare. If you slice it as thin as humanly possible, it makes a great roast beef sandwich. You can also try cutting it into thin slices and cooking it in beef broth in a slow cooker to make stroganoff with. In matchstick bits, it goes great in ramen soup or a stir fry, added at the last minute to just heat through. And you can also try cutting it into 1 inch cubes and cooking it several hours in a crockpot to make stew. It may tenderize in smaller cuts, and cooked low and slow for a long time. But as a sliced roast, yeah- more than medium rare, an eye of round roast is chewy stuff.
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