Once you've had roast beef cooked this way, you'll never go back to that sad stuff you've been forced to endure for all of these years. This is simplicity itself, and it makes... the best roast beef ever.
The roasts we sell at Kennedy Ranch are perfect for this preparation, because they're very uniform in size (in addition to being high quality meat, natch.) Of our roasts, the best for this preparation are the Cross Rib Roasts, the Sirloin Tip Roasts, and the Eye Round Roasts. I do my Standing Rib Roasts this way, too, and they're absolutely divine.
If you don't have one, run down to the kitchen gadget store and get one of those meat probe thermometers that let you see the meat temp without opening your oven door. Best money you'll spend, and you'll want one for this recipe.
The day before you plan on cooking your roast:
Defrost roast and pat it dry. Rub it all over with 4 t of kosher salt (or so, whatever it takes to get decent coverage.) Wrap the salted roast in plastic wrap and let it sit in your fridge 18-24 hours.
The next day:
Take it out of the fridge, unwrap it, and let it come to room temperature.
Adjust the racks in your oven so the roast can sit on a middle rack. Preheat the oven to 225 degrees.
Rub the roast all over with 2 t of vegetable oil and sprinkle evenly with pepper. Heat 1 T of oil in a skillet until it just starts to smoke. Brown all sides of the roast. Transfer roast to wire rack set in rimmed baking pan. Roast until meat probe thermometer registers 115-degrees, an hour or two, depending on the size of the roast. Turn off the oven without opening the door, until meat probe thermometer reads 120-degrees, 30-50 minutes longer, again depending on the size of the roast. If it hasn't come to temperature in 50 minutes, turn the oven back on to 225 for five minutes and turn it off again.
Transfer roast to carving board and let it rest for 15 minutes before carving (important!). Serve with horseradish.