1-Trim any unwanted fat and silver skin from the top round, leaving some fat for flavor to enhance taste and texture.

2-Tie the beef with butcher’s twine to hold its shape, ensuring it cooks evenly.

3-Generously season all sides with the 1 to 1 ½ tablespoons of coarse salt, allowing it to penetrate the meat.

4-Place the beef on a rack over a sheet tray and refrigerate it uncovered for 4 to 48 hours to dry brine, which helps develop a better crust and deeper flavor.

5-Remove from the refrigerator and let it sit at room temperature for 30 minutes to promote even cooking.

6-Preheat the oven to 225 degrees Fahrenheit for low and slow roasting.

7-Insert a thermometer into the center of the roast from the top to monitor doneness accurately.

8-Season the top and sides with the about 1 teaspoon of fresh cracked or pre-ground black pepper for added spice.

9-Place the roast on the middle rack in the oven and cook until the internal temperature reaches 120-125 degrees Fahrenheit for medium-rare, taking about 3 to 3½ hours depending on size.

10-Remove the roast, cover it loosely with foil, and let it rest for 30 to 90 minutes; note that the temperature may rise by 2 to 5 degrees during this time.

11-About 10 to 15 minutes before the end of resting, preheat the oven to 500 degrees Fahrenheit for a final sear.

12-Return the roast to the oven and cook for 10 to 15 minutes until a brown crust forms, keeping an eye on it to avoid overcooking.

13-Remove from the oven and, if desired, add herb butter for extra richness.

14-Slice the meat very thinly, no thicker than ¼ inch, using a sharp knife to ensure tenderness.

15-Serve with optional sides such as Yorkshire pudding, gravy, and garlic butter to complete the meal.