Explanation of the phrase "Eye of Round Roast"
I think the Danish use the English style cutting and names not the US style, so direct translation is not really possible. The round is often just English "Roast Beef"

The main part of the round we would call topside, which is Danish is Inderlår og klump (topside and rump)

The top part we call Silverside is the "Culotte" (leg)

There are other untranslatable parts like Tyksteg, Lårtunge, and Couvette; these are referred to as just "Roast Beef"!