A couple of days later I sliced it as thinly as I could with my electric carving knife (want a slicer really badly) and tasted it. Reminded me so much of Chaps pit beef that I had in Baltimore a few years back. So I decided to make pit beef sandwiches. Had to make their tiger sauce which is just mayo, horseradish, lemon juice, salt, and pepper (at least that's what I have read).
Gently reheated the beef on the defrost cycle in the microwave, sliced some nice kaiser rolls, added some cheese and slathered it with tiger sauce.
Turned out great. I highly recommend this. Best part about it is that top round roasts can be very uneven in thickness sometimes, but that's great because if you measure IT at the thickest point and pull it when it's rare (125 or so), there will be meat for every kind of doneness.
Thanks for looking!