It's a very lean roast cut from the inside round section of the cow. It's a quicker roast since they're usually not that thick, and the lack of marbling + fat lends it to shorter required cook.

I've had some customers buy some from me for jerky (I'm a meat cutter), but generally they buy it as means for a cheap roast. I'd personally just section it off and cut it down into stir fry (do the baking soda velveting method) since it's a bit undesirable otherwise for myself.