This is the most tender of roasts from the Round area of a cow (but remember, all cuts from this area are pretty tough compared to the rest of the cow.) It is boneless, rolled and tied. It will contain 4 different muscles from the round area, including eye of round, and inside and outside (top and bottom) round.
The roast may sometimes be may sometimes be sold cap off (meaning the outside layer of fat, and some tissue, removed.) When sold like this, it is called either “Round Tip Roast Cap Off”, or “Ball Tip Roast.”
See also main entry for “Beef Round.”