Preheat the Oven: Start by preheating your oven to 325°F (165°C). This slow and low method of cooking is perfect for turning this tough cut of meat into a tender and juicy roast.
Season the Roast: Rub the roast with olive oil, and then season it generously with salt and pepper. Add the minced garlic, ensuring it’s evenly distributed over the roast.
Sear the Roast: Heat a large oven-safe pot or Dutch oven over medium-high heat. Add the roast and sear each side until it’s browned. This will take about 4-5 minutes per side. Searing the roast helps to lock in the juices and gives the roast a nice, flavorful crust.
Add the Remaining Ingredients: Once the roast is seared, remove it from the heat and add the chopped onion, beef broth, rosemary, and thyme.
Cooking
Cook the Roast: Place the pot with the roast into the preheated oven, uncovered. Cook the roast for about 20 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Rest the Roast: After the roast has reached your desired temperature, remove it from the oven and let it rest for at least 15 minutes. This allows the juices to redistribute throughout the roast, resulting in a moister and more flavorful dish.
