Instructions

1. Saute the onion in olive and salt and pepper until almost translucent.
2. Add garlic and saute until completely cooked.
3. Set aside to cool for 30 minutes.
4. If the butcher didn't remove the silverskin and excess fat for you, you'll have to start by doing this prep step.
5. Butterfly the roast (in thirds) by slicing partial through the meat lengthwise. This will create a rectangle of meat that is twice as wide and thinner.
6. Sprinkle the opened up roast with Big Tom's Roasting rub.
7. Add a light sprinkle of Super Chunk Steakhouse.
8. Add cooked and cooled onions and horseradish. Leave about 2" of meat without the onions at each end. This minimizes them leaking out as it is rolled.
9. Place strings under the roast running horizontal to the grain of the meat. Each one should around 15" long to wrap completely around the roast and tie tightly.
10. Now carefully roll the roast on itself.
11. Tie it tightly.
12. Place it on a rack in a roasting pan. (or you can stop and place it in the fridge and cook the next day)
13. Preheat the over to 450.
14. Oil the outside of the roast and sprinkle on more Steakhouse seasoning.
15. Place the room temperature roast in the very hot oven for 30 minutes.
16. Reduce heat to 250 and cook for another 15-20 minutes. Depends the done level you want.
17. Turn the oven off and keep the door closed for another 30 minutes.
18. Remove from the oven and let it rest for 20 minutes.
19. Slice and serve.