My wife's Argentinean Italian grandmothers & mother make 'estofado' with eye round...
They brown the whole roast on all sides in a hot cast iron pan and then they throw it in a large pot with sauteed aromatics and they build a spaghetti sauce on top of it...
After simmeing for a few hours the meat softens and the sauce picks up its meaty essence...
They'll use the sauce for a bold pasta like Fusilli Longhi, Rotini, Wagon Wheels, etc, with grated cheese--- and they'll slice up the meat and serve it separately topped with some sauce and grated cheese...
It's a scene man...
1 cup plum preserves
1 cup red wine
1/4 cup worschechire
1/4 cup soy sauce
5 garlic cloves chopped
Mix all ingredients and put into large Ziploc bag and add the roast. Marinate at least 3 hours, or overnight. Remove meat and roast in oven at 375 degrees until internal temp is 105-115 (depending on how done you like your beef)
While the meat is cooking, pour marinade through a strainer into a saucepan. Bring to a boil, and then reduce to a simmer until thick like a syrup. Ladel the sauce over sliced beef. Let me know how it turns out!
Tritto on the CI method, no more than medium rare, unless you're braising it, and I top it with a special gremolata right before roasting is done, fresh thyme, rosemary, flat parsley, garlic and lemon zest, minced and blended; a little jus on the side and call me for dinner.
Thinly sliced leftovers make good roast beef sandwiches.