Eye round and bottom round are fine to thin slice for braciole and sandwich steaks. That’s sliced before cooking, very thin. It can also be cubed for a more tender steak, or julienned to use in a variety of dishes. But it’s never going to be all that flavorful because it’s just too lean.
Bottom round still has some beefy flavor to it, while eye of round – to me – has almost none.
Oh, I just remembered another use for bottom round: Swiss steak, which is a pounded smothered steak (in case you’re not familiar.) It’s tasty, and it goes the long-cooking, braising route rather than the short cook to medium-rare route. A lot of people will use round cuts for stews and such – I don’t like them in that – they end up stringy and dry, in my opinion, even if they are tender, but they do seem to work for Swiss steak.
I’m not sure. I may have mislabeled it, but it does seem to be written with some kind of dietary restrictions in mind (it specifies gluten-free beef broth). I used regular beef broth and cornstarch and it turned out fine.
I wasn’t saying the recipe wasn’t gluten-free. I was commenting on your post that if you’re not keeping gluten-free, you can use cornstarch instead of arrowroot, which to me implied that cornstarch wasn’t gluten-free. You can use cornstarch (just check that it’s pure cornstarch or look for the gluten-free language on it) even if you are keeping a gluten-free diet.
My bad. 
Mom used to make something like this. Acid from the tomatoes and slow cooking made it mighty tender, very tasty. Wow, I prolly haven’t had it since like 1983. This was Sunday dinner, living large for my parents (who grew up during the Great Depression). Pass the plate with mom’s fresh yeast rolls and mmmboy.