Remove the roast from the refrigerator and sprinkle with garlic powder, salt, and pepper. Allow the meat to sit at room temperature for 1 hour or refrigerate overnight.

In a small dish, combine the avocado oil, Dijon mustard, and horseradish. Rub the mixture over the roast.

Place the roast on a pan that allows the juices to run beneath.

Preheat the oven to 500° F.

Cook the beef for 10 minutes.

Lower the oven temperature to 325° F.

Cook for another 20 to 30 minutes, or until the internal temperature is between 125° F to 130° F for medium-rare.

Remove from the oven and allow to rest for 20 minutes before carving.