• Preheat Oven: Preheat your oven to 500°F (260°C). Prepare a rimmed baking sheet (or in a roasting pan) fitted with a rack by oiling both the pan and rack.
• Prepare Roast: Pat the roast dry with paper towels. Rub it all over with 1 tbsp olive oil, then season it with salt and pepper.
• Sear in the Oven: Place the roast the rack on the baking sheet. Roast for 20 minutes at 500°F to sear the outside, turning the roast a few times, to form a nice crust.
• Flavor the Roast: While roast is searing, mix the minced garlic, onion powder, thyme, rosemary, and an additional 1 tbsp olive oil.
• Remove the seared roast from the oven and brush or spoon this mixture all over the seared roast.
• Pour 1/2 cup water into the bottom of the pan.
• Lower Oven Temp: Reduce the oven temperature to 225°F (107°C). Continue roasting for about 60-90 minutes or until the internal temperature reaches 125°F for medium-rare. Use a meat thermometer for accuracy.
• Rest: Remove the roast from the oven and tent it with foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
• Slice and Serve: Slice thinly against the grain and serve.

To Make Gravy

• After removing the roast from the pan, place the pan over medium heat on the stovetop. Add butter and let it melt.

  Whisk in the flour, stirring constantly, until it forms a golden paste (roux), about 1-2 minutes.

  Gradually whisk in the beef broth, scraping up the browned bits from the pan. Stir until smooth and thickened, about 3-5 minutes.

  Adjust seasoning with salt and pepper as needed. Serve warm over the sliced roast.