Preheat the oven to 450°F (230°C). Pat the beef roast dry with paper towels. This helps ensure a good sear. In a small bowl, mix together minced garlic, olive oil, rosemary, thyme, salt, pepper, onion powder, and oregano to create a paste. Rub this garlic-herb mixture evenly over the entire roast.
Sear the Beef:
Heat a large skillet over medium-high heat. Add a little olive oil and sear the roast on all sides for 2-3 minutes until browned. This helps lock in the flavors and juices.
Roast the Beef:
Place the seared roast in a roasting pan or oven-safe dish. Pour beef broth or water into the pan to keep the roast moist while it cooks. Roast in the preheated oven for 15-20 minutes for rare, 20-25 minutes for medium-rare, or longer if you prefer it more well-done. Use a meat thermometer to check for doneness: 125°F (51°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.
Rest the Roast:
Remove the roast from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute and keeps the meat tender.
Serving and Storage Tips:
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