Pull your roast from the refrigerator and let it sit on the counter for 45 minutes to 1 hour before cooking.

Preheat your oven to 325 degrees Fahrenheit.

Combine the kosher salt, black pepper, garlic powder, onion powder, dried thyme, and crushed rosemary in a small bowl.

Use paper towels to thoroughly pat the roast completely dry on all sides, then rub it generously with the seasoning mixture.

Heat olive oil in your roasting pan over medium-high heat until it shimmers, then carefully place the roast in the pan and sear each side for 3 to 4 minutes.

Remove the roast temporarily and scatter the onion chunks and minced garlic over the bottom of the pan, cooking for 2 minutes.

Pour the red wine into the hot pan, scraping up any browned bits with a wooden spoon, then add the beef broth.

Return the roast to the pan, insert the meat thermometer into the thickest part, and place the uncovered pan in your preheated oven.

Roast for 2 hours 45 minutes to 3 hours 15 minutes, or until the internal temperature reaches 130 to 135 degrees.

Remove the roast from the oven and let it rest for 15 minutes before slicing.

Strain the roasting pan liquid to remove onion and garlic pieces, then pour into a saucepan over medium heat and simmer for 5 minutes.