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1
Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap with plastic wrap and refrigerate 6-18 hours. The longer you let it sit the more tender it will become. But don't let it go over 18-24 hours.
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2
Remove roast from refrigerator and allow to come to almost room temperature,.
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3
Preheat oven to 225 degrees F.
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4
Pat roast dry with paper towel.
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5
Cut deep slits into roast and stick in slivered pieces of garlic.
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6
Rub with 1 tablespoon oil and sprinkle all sides evenly with pepper.
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7
Heat remaining oil in large, heavy bottomed pan (I just use my shallow roaster with rack).
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8
Sear roast until browned on all sides, 4-5 minutes per side. Should create some good fond.
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9
Transfer roast to wire rack in shallow roaster pan.
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10
Use meat-probe thermometer and set it for 125 degrees.
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11
Roast until meat-probe thermometer inserted into center of roast registers 120 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 130 degrees for medium, 1 3/4 to 2 1/4 hours.
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12
Turn oven off; leave roast in oven, until meat-probe thermometer registers 130 degrees for medium-rare or 140 degrees for medium (this can take as little as 15-30 minutes longer).
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13
Transfer roast to carving board and let rest 15 minutes.
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14
Slice meat crosswise as thinly as possible and serve with creamy horseradish.
