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Trim the top round of any unwanted fat and sliver skin.
Truss the beef with butcher’s twine.
Generously season it on all sides with coarse salt, roughly 1 to 1 ½ tablespoons.
Place it on a rack over a sheet tray and put it uncovered in the refrigerator for 4 to 48 hours.
Remove the roast beef from the refrigerator and let it sit at room temperature for 30 minutes to remove the chill.
In the meantime, preheat the oven to 225°.
Add a thermometer in the center of the roast coming in from the top.
Season the roast with fresh cracked or pre-ground black pepper on the top and sides.
Place it on a middle rack in the oven and cook it until it reaches 120-125 for a final medium-rare internal temperature.
Remove the steak, cover it in foil, and let it rest for 30 to 90 minutes.
With about 10 to 15 minutes left in the resting process, turn the heat to 500°.
Once the beef has rested and the oven is preheated, add it back to the center rack and cook for 10 to 15 minutes or until a Maillard brown crust has formed on the outside.
Remove the beef and add any desired additional toppings like herb butter.
Slice very thin using a very sharp knife no thicker than ¼ of an inch.
Serve the sliced roast beef with optional accompaniments like Yorkshire pudding, gravy, and additional garlic butter.