Pat the beef roast dry with paper towels. Rub all over with olive oil and season generously with salt and freshly ground black pepper.
Preheat oven to 450°F (230°C). Place roast on a rack in a roasting pan. Roast for 15 minutes to develop a brown crust.
Reduce oven temperature to 325°F (160°C) and continue roasting until internal temperature reaches 130°F (54°C) for medium-rare, about 1 to 1.5 hours. Use a meat thermometer for accuracy.
Remove roast from oven and tent loosely with aluminum foil. Rest for 15-20 minutes to allow juices to redistribute.
Pour drippings from roasting pan into a saucepan. Add beef broth, quartered onion, smashed garlic, rosemary, and thyme. Simmer over medium heat, scraping bottom to loosen browned bits. Reduce by one-third. Strain and season with salt and pepper if needed.
Carve the roast beef thinly against the grain. Serve with warm au jus for dipping or drizzling.
