Many thanks to everyone for their comments and suggestion's.
The Mader's recipe is almost identical to the one I was planning to
use.
I will probably try to use the eye of round cut, since it is always
available in my local market, and they always have a nice big-sized
portion.
Sauerbraten will be my next beef dish for my Sunday dinner (I try to
alternate between chicken, beef, pork, pasta, etc.). I usually make a
big dinner on Sunday so I'll have a lot of leftovers for the following
week.
Last Sunday I made braised brisket, so the saurbraten won't be tried
for another few weeks. But I think I am ready to try it, and might
even attempt some homemade potato dumplings too.
Thanks again everyone!

Darren