Pull roast from refrigerator and let sit at room temperature for two hours.
Preheat oven to 325℉.
Blend together grated horseradish, Worcestershire, and sour cream.
Rinse the roast and pat dry.
Rub roast with minced garlic and sprinkle with salt and pepper.
In large sauté pan at medium high heat, add oil.
Add the seasoned roast to sear all sides. (You want all sides to have a light crust, and don’t worry, you will have a little smoke)
Place seared roast in roasting pan. Take and record internal temperature by inserting thermometer into the center of the roast [range will be 50℉ – 65℉].
Place in oven for approximately 1-½ hours. After 1 hour, take a temperature reading and continue every 15 minutes.
Once the roast center temperature reaches 125℉, remove from oven
Baste roast a few times by pouring juices from pan over roast.
Let sit for 25-30 minutes.
Pour remaining juices into a small sauce pan to prepare au jus.
Heat and whisk au jus to blend juices. If needed, you can add beef base to intensify the flavor.