The salt curing is what makes this roast. I have done it will expensive cuts of beef and even the cheapest roast I could find. Still is lovely. Since it is just my husband and I most of the time, I often use a 3 lb roast and half the salt. This can be served warm as a main course or chilled as sandwiches.
Notes from the Test Kitchen:
Wow, this beef is great for a special occasion. Each slice is so tender and delicious. The horseradish cream sauce is perfect alongside the juicy beef. This recipe is easy and fool-proof.
Set a rack over a baking sheet. Rub 1/2 cup of the salt all over the roast and let stand for 10 minutes. Repeat with another 1/2 cup of the salt. Transfer the roast to the rack and refrigerate uncovered for 2 days. Bring to room temperature 3 hours before roasting.
Preheat the oven to 450 degrees F. Season the meat with pepper and roast for 20 minutes. Reduce the oven temperature to 225 degrees F and roast for about 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center of the roast registers 120 degrees F. Let the meat rest for 30 minutes. *I use an in oven internal thermometer for perfect temp
In a bowl, mix the sour cream with the horseradish and the remaining 1 tablespoon of salt and pepper. Slice the roast and serve with the horseradish cream.