Peppery Roast Beef

1 Tbsp olive oil
1 Tbsp seasoned pepper
2 garlic cloves, minced
1/2 tsp dried thyme
1/4 tsp salt
1 boneless beef eye round roast (4-5 lbs)

Horseradish Sauce:
1 cup sour cream
2 Tbsp lemon juice
2 Tbsp milk
2 Tbsp prepared horseradish
1 Tbsp Dijon mustard
1/4 tsp salt
1/8 tsp pepper

In a small bowl, combine the oil, seasoned pepper, garlic, thyme, and salt; rub over roast.  Place fat side up on a rack in a shallow roasting pan.  Bake, uncovered, at 325 degrees for 2 1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).  Let stand for 10 minutes before slicing. 

In a small bowl, combine the sauce ingredients.  Serve with roast.