Preheat oven to 350°F. Stir together thyme, marjoram, pepper and garlic. Rub over all sides of roast. Season to taste with salt. Place roast on rack in shallow roasting pan. Insert meat thermometer in thickest part of roast.
Roast 1 3/4 to 2 1/4 hours, or until thermometer registers 140°F for medium-rare.
Remove roast from pan. Cover with foil and let stand 15 minutes before carving. Temperature will rise to 145°F during standing.
Meanwhile, combine mayonnaise, horseradish and chives. Whip cream; fold into mayonnaise mixture. Chill until serving time. Serve with sliced roast.
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