Preheat oven to 425°F (220°C). In a small bowl combine kosher salt, black pepper and garlic powder. Rub the roast all over with olive oil, then rub the seasoning mixture evenly over the surface.

Sear the roast

Heat a large oven-safe skillet or roasting pan over medium-high heat until hot. Add the roast and sear 2–3 minutes per side, including the ends, until well browned. Remove roast and set aside.

Arrange aromatics and roast

Coarsely chop the onion, carrots and celery. Scatter them in the bottom of the skillet or pan with the crushed garlic, thyme and bay leaf. Pour in 1 cup of beef broth. Place the seared roast on top of the vegetables.

Roast to temperature

Transfer the pan to the preheated oven. Roast at 425°F (220°C) for 10 minutes to set the crust, then reduce oven temperature to 350°F (175°C) and continue roasting until internal temperature reaches desired doneness: 125°F (52°C) for medium-rare (about 15–25 more minutes), 135°F (57°C) for medium (25–35 more minutes). For a 2 lb roast expect roughly 25–40 minutes total after initial high-heat minute depending on thickness—use a meat thermometer inserted into the thickest part to confirm.

Rest the roast

Remove roast from the oven, transfer to a cutting board and tent loosely with foil. Let rest 15–20 minutes so juices redistribute (internal temp will rise ~5–10°F). Reserve pan juices and vegetables for sauce.

Aromatics & pan sauce

Make pan sauce

While roast rests, place the roasting pan over medium heat on the stovetop. If pan is dry, add remaining 1 cup beef broth. Scrape up browned bits with a wooden spoon. Simmer until vegetables are tender and liquid reduces slightly, about 5–8 minutes.

Finish sauce

For a richer sauce, whisk in the butter until melted and glossy. Taste and adjust seasoning with salt and pepper. Remove thyme sprigs and bay leaf.

To serve

Slice the roast thinly across the grain. Spoon pan sauce and vegetables over slices or serve sauce on the side. Sprinkle chopped parsley over the roast before serving.