Remove the center-cut beef roast from the refrigerator 45–60 minutes before cooking to bring it to near room temperature. Pat the roast dry with paper towels. Combine kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, olive oil, and Worcestershire sauce in a small bowl to form a paste. Rub the paste evenly over the entire roast, coating all sides. If time allows, wrap the seasoned roast and refrigerate for 2–6 hours to deepen flavor, then bring back to room temperature 45–60 minutes before roasting.

Preheat and truss

Preheat the oven to 230°C (450°F). If the roast is uneven, tie it with kitchen twine in 3–4 places so it cooks evenly. Place a rack in a roasting pan.

Sear the roast

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon of olive oil. Sear the roast on all sides (about 1–2 minutes per side) until a deep brown crust forms. Transfer the roast to the rack in the roasting pan.

Roast to temperature

Insert an oven-safe meat thermometer into the thickest part of the roast. Roast at 230°C (450°F) for 10–12 minutes to set the crust, then reduce oven temperature to 160°C (325°F). Continue roasting until the internal temperature reaches your desired doneness: 50–52°C (122–125°F) for rare, 55–57°C (131–135°F) for medium-rare, or 60–63°C (140–145°F) for medium. For a 1.5 kg center cut, this typically takes an additional 35–55 minutes depending on target temperature. Check temperature after 30 minutes and then every 10–15 minutes.

Rest the roast

Remove the roast from the oven when it reaches 5°C (9°F) below your target final temperature (it will rise while resting). Tent loosely with foil and rest for 15–20 minutes. Resting redistributes juices and makes slicing easier.

Roast Vegetables (optional)

While the roast is searing or once it goes into the oven, toss carrots, potatoes, and onion with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon black pepper in a bowl. Spread the vegetables around the base of the roasting pan (or on a separate sheet pan) so they roast in the beef juices. Roast alongside the beef at 160°C (325°F) until tender and caramelized, about 35–45 minutes, turning once halfway through.

Pan Sauce (optional)

When the roast is removed to rest, place the searing skillet or roasting pan over medium-high heat on the stovetop. Add red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Reduce by half (about 2–3 minutes). Add beef stock and simmer until reduced by about one-third (3–5 minutes). Whisk in 1 teaspoon flour mixed into 1 tablespoon cold water (or sprinkle flour directly and whisk) to thicken slightly, then whisk in 2 tablespoons cold unsalted butter one piece at a time off the heat to create a glossy finish. Taste and season with salt and pepper as needed. Strain if you prefer a smooth sauce.

Carving and Serving

Transfer the rested roast to a cutting board. Remove twine. Using a sharp slicing knife, cut against the grain into 5–7 mm thick slices for medium-rare. Arrange slices on a warmed platter with roasted vegetables. Spoon pan sauce over the slices or serve on the side.