OK, so now for the practical question that I said I wasn’t concerned about in the op but lied about: I’m gonna throw it in the crockpot in the next few days. If I search around for bottom round recipe ideas, am I OK? Would any of the other possible cuts that have been suggested require anything different in terms of preparation?
You should be fine with any stewing/braising type recipes. So, pretty much all the beef crockpot recipes should work fine. There’s differences in the texture between the various cuts, but they have in common that they are from well-exercised muscles of the animal, and therefore have a lot of connective tissue which needs long, slow cooking to break down. This is as opposed to steak cuts, which come from less-used parts of the animal, do not contain a lot of connective tissue, and generally get tougher the longer they are cooked. The main idea is that connective tissue has collagen, collagen turns into gelatin after prolonged cooking in the 150F-175F-ish temperature range, and that’s what gives you soft, moist meat, even though technically the meat is cooked well past “well-done.”
So, when you cook it, you will see that the meat will first tighten up and harden and be quite chewy for the first few hours. Only after the collagen->gelatin transformation gets going will you notice it becoming softer and softer.
You should be fine with any stewing or slow-cooked beef recipes, as this is what that type of cut is for, even if you don’t know exactly what part of the animal it came from.
Ok. puly you’re becoming my go-to guy for everything slow cooked meat. 
Generally: The wikipedia article “Cut of Beef” has a lot of schematics that show how differently cattle can be carved up.
These two schematics are quite useful regarding beef cuts in the German style. You wil find “Suppe” on the first one, while on the second one “grillen=grilling”, “kurzbraten=(quick) pan frying”, “braten=roasting”, “schmoren=braising” and “kochen=stewing”.
