Remove the roast from the refrigerator at least two hours before you plan to cook it. Bringing the meat to room temperature is essential for even cooking throughout the roast. Pat the entire surface of the meat dry with paper towels to ensure the garlic herb butter sticks properly and helps create a beautiful crust.
In a small mixing bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, sea salt, and black pepper. Mix these ingredients together until you have a smooth, fragrant paste. This compound butter will be the primary source of flavor for the exterior of your roast.
Place the roast in a heavy roasting pan, bone-side down if using a bone-in cut. Generously slather the garlic herb butter mixture over the top and sides of the meat, ensuring an even coating. The thick layer of seasoning will transform into a savory bark as it roasts in the oven.
Preheat your oven to 450 degrees Fahrenheit. Place the roast in the oven for 15 minutes to sear the outside. Then, reduce the oven temperature to 325 degrees Fahrenheit. Pour the beef broth and balsamic vinegar into the bottom of the pan to keep the environment moist. Continue roasting until a meat thermometer reaches your desired internal temperature, which is usually around 120 degrees Fahrenheit for medium-rare.
Once the roast reaches its target temperature, remove it from the oven and transfer it to a cutting board. Tent the meat loosely with foil and let it rest for at least 30 minutes. This step allows the juices to redistribute throughout the meat, ensuring that every bite is moist rather than losing the liquid to the cutting board.
