1. Prepare the Compound Butter
Start by making the compound butter. In a bowl, combine the softened butter with the fresh herbs, garlic powder, lemon zest, and salt and pepper. Mix everything together until the herbs are evenly distributed. You can use a fork or a spatula to combine. Once it’s all mixed, set it aside to firm up a little bit at room temperature while you prep the beef.

2. Preheat the Oven and Prep the Beef
Preheat your oven to 450°F (230°C). This high heat will help give your roast beef a nice, crispy exterior. Next, take the beef roast and pat it dry with paper towels. This is important because it helps the garlic butter and seasoning stick to the meat. Drizzle the olive oil over the roast and rub it all over to coat.

3. Season the Beef
Now it’s time to season! Sprinkle the minced garlic, fresh rosemary, and thyme all over the beef. Season generously with salt and pepper. Don’t be shy with the seasoning—this is what will make the crust flavorful and aromatic.

4. Sear the Beef
In a large oven-safe skillet, heat a little more olive oil over medium-high heat. Once the oil is hot, carefully place the beef roast into the skillet. Sear the roast on all sides for about 3-4 minutes each, until you get a beautiful, brown crust. This step locks in the flavors and juices, so don’t skip it!

5. Roast the Beef
Once the beef is seared, transfer the skillet to the preheated oven. Roast the beef for about 20 minutes, then reduce the oven temperature to 350°F (175°C). Continue roasting for an additional 1-1.5 hours, or until the roast reaches your desired level of doneness. Use a meat thermometer to check for doneness: 125°F (51°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.

6. Add the Compound Butter
About 10-15 minutes before the roast is done, remove it from the oven. Place several dollops of the compound butter on top of the hot roast. The heat from the beef will melt the butter, infusing the meat with all those fresh herb and garlic flavors.

7. Rest the Roast
Once the beef has reached the desired temperature, remove it from the oven and let it rest for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender roast. Don’t skip this step—it’s crucial for keeping the roast moist!

8. Slice and Serve
After resting, it’s time to carve! Slice the beef against the grain into thin slices. Be sure to serve it with the delicious, melted compound butter on top.