1. Prepare the Beef:

• Take the beef roast out of the refrigerator and allow it to come to room temperature for 30-45 minutes. This helps it cook more evenly.
• Preheat your oven to 450°F (232°C).
• Pat the roast dry with paper towels to ensure a good sear and crust during roasting.

2. Season the Beef:

• In a small bowl, mix the cracked black pepper, kosher salt, minced garlic, rosemary, and thyme.
• Rub the beef roast all over with olive oil, then spread the garlic-herb-pepper mixture evenly on all sides of the roast. If you like, you can also rub the roast with a thin layer of Dijon mustard before applying the seasonings to help the crust stick.

3. Sear the Beef (Optional but Recommended):

• In a large oven-safe skillet or roasting pan, heat a bit of olive oil over medium-high heat. Sear the roast on all sides until browned and crusty (about 2-3 minutes per side). This step helps develop the deep, caramelized flavors and adds texture to the roast.
• Alternatively, you can skip the searing step and roast the beef directly in the oven. However, searing enhances the flavor and creates a beautiful crust.

4. Roast the Beef:

• Place the seared roast in the preheated oven, and reduce the temperature to 375°F (190°C). Roast for about 45-60 minutes, or until the internal temperature reaches your desired doneness:
  • Rare: 120°F (49°C)
  • Medium-rare: 130°F (54°C)
  • Medium: 140°F (60°C)
  • Medium-well: 150°F (66°C)
  • Well-done: 160°F (71°C)
• For even cooking, use a meat thermometer to check the internal temperature at the thickest part of the roast.

5. Add Liquid for Moisture (Optional):

• About halfway through roasting, you can add 1/2 cup of beef broth and/or red wine to the roasting pan. This helps create a flavorful pan sauce and adds moisture to the roast.
• If you prefer, you can also skip the liquid and rely on the natural juices of the beef to create a rich flavor.

6. Rest the Meat:

• Once the roast reaches the desired temperature, remove it from the oven and let it rest for at least 15-20 minutes. This allows the juices to redistribute, making the beef more tender and flavorful.
• While the beef is resting, you can cover it loosely with aluminum foil to keep it warm.

7. Slice and Serve:

• Slice the roast against the grain into 1/4 to 1/2-inch thick slices. Serve warm with the pan juices or a side of horseradish sauce, if desired.