To make it less dry, you can poke slits into it with a sharp and pointy knife. Into these slits, add lardoons of either side pork (with the rhine taken off) or bacon.
A trick I've done is to cut a quarter inch into the roast, and then slide knife sideways, always cutting toward the center, turning the round roast into a flat slab of meat, a quarter inch thick. Then, spread your favorite dressing or coating on the meat, be it duxcells, or bread stuffing, or peppers and cheese, whatever you want. Jelly roll the filling inside the roast and tie it in shape with clean, cotton string, or butcher's twine. Cook to you favorite degree of doneness. I like mine medium rare for this application.
Another great application is to chop the steak into tiny bits with a sharp knife. Season with salt, and maybe pepper. Add a raw egg and shape into patties. Fry until done through.
Again, you can chop the round and add a bit of cornstarch in stead of the egg. Shape into patties and cook medium rare. Serve on a great bun.
Grind and make into sloppy joes.
Slice very thin and place a little ground beef between the slices. Place the meat (sandwiches) between sheets of plastic wrap and press thin to make sizzle-steaks.
Slice very thin and braise until tender. Make a gravy out the juices, with the meat immersed. Add your wine and seasonings, and thicken with a roux, or a cornstarch slurry. Use for hot open faced beef sandwiches, or over rice, or smashed spuds.
Hope the ideas help.
Seeeeeeya; Goodweed of the North
