A well-seasoned roast like this earns its crust from a simple rub of garlic powder, onion powder, rosemary, and thyme pressed right into the meat before it hits a hot oven. The high-heat start locks in a deeply browned exterior, then a slow finish at a gentler temperature carries the interior to a perfect rosy medium-rare without drying it out. Resting the roast before slicing keeps every cut juicy, and slicing thin against the grain gives you that classic, tender bite. The pan drippings get built into a rich, savory jus with beef broth and a swirl of butter, spooned right over the sliced beef for extra depth. It's a straightforward, comforting centerpiece that works beautifully for a gluten free dinner table, whether it's a Sunday roast or a holiday spread.
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Remove the roast from the refrigerator 30 minutes before cooking to take the chill off. Preheat the oven to 450°F (230°C).
In a small bowl, stir together the salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Rub the olive oil all over the roast, then press the spice mixture firmly onto all sides to form an even crust.
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