Eye of round is a simple boneless beef roast, and is what’s called a “whole muscle” cut of beef. It’s one of the best roasts sliced and served with gravy.
The key to moist and delicious roast beef is to first sear the beef for 15-20 minutes at a high temperature, then cook it slowly over low heat. I like to also give it a good coating of olive oil and salt & pepper and roast it at a high temperature first, then a lower temperature.
I always recommend cutting all roasts against the grain after letting it rest under foil. This will give you the most tender slices.