Eye of round can make a deeply satisfying pot of soup, but it asks for a little care. This cut comes from the rear leg of the cow, so it is lean, firm, and full of beefy flavor. Treat it like a fatty chuck roast and it can turn dry or chewy. Cook it gently, season it well, and slice it the right way, and it becomes a tender, flavorful addition to brothy soups, vegetable soups, noodle soups, and hearty stews.