Rub eye round roast with kosher salt. Wrap in plastic and refrigerate for 12 hours.
Preheat oven to 225℉.
Remove roast from refrigerator and let it come to room temperature.
Pat roast dry with paper towels. Mix wet rub together and rub all over roast.
Preheat a cast iron skillet on medium-high heat. Add 1 Tbsp of avocado oil or ghee to hot skillet and sear roast on all sides. Approximately 3 minutes per side.
Once roast is seared place on a wire rack inserted on a baking sheet pan. Roast until internal temperature reaches 115℉, about 1½ - 2 hours. Turn off oven and leave the roast inside, until internal temperature reaches 125℉ - 130℉, approximately 30 more minutes.
Remove roast from oven and let rest 30 minutes before thinly slicing. Serve with fresh horseradish cream.