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Preheat Oven:
Preheat your oven to 375°F (190°C).
Prepare the Beef:
Pat the roast dry with paper towels.
Using a small knife, make 1-inch deep slits all over the roast.
Insert a garlic slice into each slit.
Season:
Mix salt, pepper, rosemary, and thyme with olive oil.
Rub this mixture all over the roast.
Roast:
Place the roast in a roasting pan. Optionally add onion and pour broth or wine into the pan for moisture.
Roast uncovered for about 20 minutes per pound for medium doneness (adjust for rare or well-done). Use a meat thermometer:
Rare: 125°F (52°C)
Medium: 135°F (57°C)
Well: 145°F (63°C)
Rest the Meat:
Remove from oven, tent with foil, and let it rest for 15–20 minutes before slicing. This locks in the juices.
Serving Suggestions:
Pair with roasted potatoes or creamy mashed potatoes
Serve alongside steamed green beans or roasted carrots
Use leftovers for sandwiches or wraps the next day
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