Preheat your oven to 200C/400F. This initial high temperature will help sear the meat, creating a delicious crust. Make sure your oven is fully heated before placing the roast inside.
Line a tall-sided roasting pan with foil and place a wire baking rack on top of it. This setup allows for even cooking and helps prevent the roast from sitting in its juices.
In a bowl, mix together the garlic, salt, ground black pepper, minced thyme, minced rosemary, and olive oil. This mixture will act as your flavorful rub.
Rub the beef generously with the spice mixture, ensuring that all surfaces are coated. This step is crucial for infusing the meat with flavor.
Place the seasoned roast on the wire rack in the pan. Pour the beef broth into the bottom of the roasting pan, which will keep the environment moist during cooking.
Put the roasting pan in the oven and roast for 15 minutes at the high temperature. This initial phase helps create a beautiful crust.
After 15 minutes, lower the oven temperature to 160C/325F. This slow cooking method allows the meat to become tender and juicy. Continue roasting for about 90 minutes.
Check the internal temperature of the meat after 90 minutes. It should reach 165F for safe consumption. Use a meat thermometer for accuracy.
Once cooked, transfer the roast onto a cutting board or plate and let it rest for 15 minutes. Resting is essential for allowing the juices to redistribute throughout the meat.
After resting, carve the beef into slices and serve it warm alongside the broth from the roasting pan. This broth adds a delicious touch to each serving.
