Step 1

For the eye round: Preheat the oven to 450 degrees F.

Step 2

Grind the peppercorns, salt, sugar, garlic and red pepper flakes, if using, in a spice grinder or a mortar and pestle to a thick paste. Rub the paste over the roast to completely coat.

Step 3

Add the roast to a large ovensafe skillet or small roasting pan and roast for 15 minutes. Without opening the oven, turn the temperature down to 250 degrees F. Continue to roast until the crust is dark and crispy and the internal temperature registers 135 degrees F, an additional 60 to 70 minutes.

Step 4

Use tongs to transfer the roast to a cutting board. Allow to rest for at least 30 minutes and up to 1 hour.

Step 5

For the horseradish sauce: While the roast rests, mix together the sour cream, heavy cream, horseradish, pepper, Worcestershire sauce, salt and lemon juice in a medium bowl. Transfer to a serving dish.

Step 6

Thinly slice the roast against the grain and serve with the horseradish sauce.