Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the beef roast generously with salt and black pepper on all sides.
3. In a large oven-safe pot or Dutch oven, heat a drizzle of oil over medium-high heat.
4. Add the beef roast to the pot and sear it on all sides until browned, about 5 minutes per side. This step locks in the juices and adds depth of flavor.
5. Remove the beef roast from the pot and set aside on a plate.
6. In the same pot, add the sliced onion and minced garlic. Sauté until the onion is softened and translucent, about 5 minutes.
7. Pour in the beef broth and add the Worcestershire sauce, rosemary, and thyme. Stir to combine and bring the mixture to a simmer.
8. Return the beef roast to the pot, ensuring it is submerged in the liquid as much as possible.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Cook the beef roast for approximately 2 hours, or until it reaches your desired level of doneness. Use a meat thermometer for precision; medium-rare should read 135°F (57°C).
11. Once cooked, remove the beef roast from the pot and let it rest for 10 minutes before slicing against the grain.
12. Strain the cooking liquid through a fine-mesh sieve to remove the onion, garlic, and herbs, yielding a smooth jus.
13. Serve the sliced beef with the au jus on the side for dipping, and enjoy with crusty bread or roasted vegetables.