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To Make the Roast:
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Season the Beef: If seasoning in advance, sprinkle 1 1/2 teaspoons salt and 3/4 teaspoon black pepper over the entire surface and refrigerate, uncovered or loosely covered, for 24 to 28 hours.
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Heat the Oven: Position a rack near the center of the oven and heat to 250 degrees (225 degrees convection).
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Fit a shallow roasting pan, baking dish, or heavy-duty baking sheet with a flat roasting rack, if you have one.
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You can also roast the meat directly on the pan.
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Brown the Meat: Pat dry the entire surface of the meat.
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If you didnt season in advance, season it now all over with salt and pepper.
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Heat a large heavy skillet over medium-high heat (cast iron works nicely).
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When the skillet is hot, add the oil, let it heat for several seconds, and place the meat in the pan.
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(The meat should sizzle the instant it hits the pan.
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If it doesnt, the pan is not hot enough; remove the meat, wait a minute, and try again.)
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Brown the roast on all sides, turning with tongs as you go, until it is nicely browned with a few dark, crusty spots on the ends, 8 to 12 minutes total.
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Transfer the meat to the roasting pan, placing it fat side up.
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Season the top generously with black pepper.
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Roast until an instant-read thermometer inserted in the center of the roast reads 115 degrees for very rare, 120 degrees for rare, and 125 degrees for medium-rare, 1 1/2 to 2 hours.
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With top round, I dont recommend roasting beyond medium-rare
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Rest: Transfer the meat to a carving board, preferably one with a trough, and leave to rest for 15 to 20 minutes.
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If you are making this for sandwiches, let it cool at room temperature for 1 to 2 hours before covering and refrigerating.
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Carve and Serve: Slice very thin and serve.
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To Make the Horseradish Cream Sauce:
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In a medium bowl, whisk the heavy cream until it begins to thicken and form very soft peaks.
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Add the creme fraiche and whisk until thick.
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Fold in the horseradish and mustard.
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Season with lemon juice, salt, and pepper.
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Serve immediately or cover and refrigerate.
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You may need to give the sauce a quick whisk before serving if it has been refrigerated.
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Variation: Slow-Roasted Top Round with Caraway and Mustard Seeds
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This recipe pays tribute to the roast beef sandwiches, known as beef on weck, from my hometown, Buffalo, New York.
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Theres nothing really special about the beef in a Buffalo beef on weckits all about the roll: a crusty kaiser roll topped with lots of pretzel salt and whole caraway seeds, known as a kummelweck roll (thus the nickname week).
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The legend of these sandwiches goes back to a German tavern owner who was looking to sell more beer to people on their way to the 1901 Pan American Exposition.
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Topping the sandwich rolls with extra salt made his patrons thirsty for more beer.
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The caraway was incidental, but thats the flavor pairing that endures.
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Ive never been able to find good kummelweck rolls outside Buffalo, so I season the beef itself with caraway before roasting.
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The result is divine, either carved hot and served for dinner or sliced cold and piled on a crusty roll.
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Dont forget the horseradish-either the sauce, or, for a classic sandwich, reach for the jar.
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1 tablespoon caraway seeds
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1 teaspoon mustard seeds, yellow or black
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Kosher salt and freshly ground black pepper
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One 2 1/2 v- to 3 1/2-pound top round roast, tied at 1 1/2 inch intervals
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1 tablespoon peanut oil or grapeseed oil
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Season the Beef: Crush the caraway and mustard seeds in a mortar or spice grinder just enough to crack open the seeds but not so much to make a powder.
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(I deliberately dont toast the spices here, since they get plenty toasted later when you sear the beef.)
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Combine with 1 1/2: teaspoons salt and 3/4 teaspoon black pepper.
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Rub this all over the entire surface of the beef and refrigerate, uncovered or loosely covered, for 24 to 28 hours.
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Sear and roast as directed for Straight-Up Roast Beef above.
