Hi,
This recipe is from Jan/Feb issue of Cook's Illustrated:
Slow Roasted Beef
1 Boneless eye-round roast (3 1/2 to 4 1/2 pounds)
4 teaspoons of kosher salt or 2 teaspoons of table salt
2 teaspoons plus 1 teaspoon of vegetable oil
2 teaspoons of ground pepper
1. Sprinkle all sides of roast evenly with salt. Wrap with plastic wrap and refrigerate 18 to 24 hours.
2. Adjust the oven rack to middle position and heat oven to 225 degrees.
Pat roast dry with paper towels; Rub with 2 teaspoons of oil and sprinkle all sides evenly with pepper. Heat remaining tablespoon oil in 12 inch skillet over medium-high heat until starting to smoke. Sear roast until browned on all sides, 3 to 4 minutes per side. Transfer roast to wire rack set in rimmed baking sheet. Roast until meat thermometer inserted into middle of roast registers 115 degrees for medium rare, 1 1/4 to 1 3/4 hours or 125 degrees for medium, 1 3/4 to 2 1/4 hours
3. Turn oven off; leave roast in oven, without opening door, until meat-prob thermometer or instant read thermometer inserted into the center of the roast registers 130 degrees for med-rare, or 140 degrees for medium, 30 to 50 minutes longer. Transfer roast to carving board and let rest 15 minutes. Slice meat crosswise as thinly as possible and serve.
Horseradish Cream Sauce:
1/2 cup heavy cream
1/2 cup prepared horseradish
1 teaspoon table salt
1/8 teaspoon ground black pepper
Whisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes. Gently fold in horseradish, salt, and pepper.
Transfer to serving bowl and refrigerate at least 30 minutes or up to 1 hour before serving.