The “heel” in the name doesn’t refer to the heel of the cow, but rather to the end of the Round area before the shank (leg) area begins.
It is a pretty tough cut and always needs to be treated as such. It is often used to make ground beef.
Heel of Round’s redeeming factor is its very flavourful meat.
See also main entry for “Beef Round.”
Long, slow cooking with moist heat.