The "Eye of Round" cut is certainly not a melt in your mouth type roast like a rib roast, but I don't have to take out a home equity loan to buy it either. It is a big hunk of lean, boneless meat for a pretty fair price. If you treat it right, you'll get very tastey results and still be able to afford some mashed potatoes to go with it.
This one was made the same way my Mom makes hers and it came out wonderful.
Step one: Slice some garlic (lots of it) into slivers.
Step two: Make slits deep into the roast and insert those garlic slivers.
Step three: Liberally cover the top with sweet basil, salt, and pepper.
Step four: Roast it slowly ... about 30 minutes a pound at 325-350 F.
Step five: Baste it often with wine to produce a super gravy base and keep the relatively dry cut of meat from drying out.
Slice it thin and eat until you look something like Flounder in the picture below.