UDS round steak?

Once a year we buy a half a beef and end up with quite a few round steaks. What do you guys do with them? The last few critters have been fairly tender but no quality cut thats for sure. I hope to have my UDS done in the next couple weeks and would like to try one low and slow. Recommendations?

So you need the fat juices to keep it from drying out, correct? I would have to wrap in foil if I wanted to cook it low and slow for tenderness?