1 c plus 1 T kosher salt
7 – 8 pound top round beef roast, tied with the full fat cap on the roast
1 T freshly ground pepper, plus more for seasoning
1 c sour cream
1/2 c prepared horseradish
Set a rack over a baking sheet. Rub 1/2 c salt all over the roast and let set for 10 minutes. Repeat with another 1/2 c salt. Place roast on baking rack over a baking sheet. Place in refrigerator uncovered for 2 days. Bring to room temperature 3 hours before roasting.
Preheat oven to 450 degrees. Season meat with pepper (to desired taste) and roast for 20 minutes. Reduce oven temperature to 225 degrees and roast for about 1 1/2 hours, until meat thermometer reaches 120 degrees. Let roast rest for 30 minutes.
In a bowl, mix together sour cream, horseradish, 1 T salt and 1 T pepper.
Slice roast, serve warm or chilled with the horseradish cream.
