Take the roast out of the fridge and leave it at to room temperature for no more than 1 hour.
Mix together all the ingredients for the dry rub in a small bowl.
Completely cover both sides of the roast and the ends with your dry rub.
Add the roast to a Dutch oven or other oven safe vessel. Drizzle 2 tablespoons of olive oil over the roast. Turn to coat.
Insert a probe thermometer into the most center part of the roast. Place the roast in the oven.
When the temperature reaches 118 degrees pull the roast. This should be about 1 hour to 1 hour 15 mins after placing the roast in the oven.
Take the roast out of the oven while you raise the temperature to 500 degrees.
The roast will continue to go up in temperature as it sits out (probably about 5-7 degrees). When the oven heated up, gently remove the probe (the oven will be too hot for it) and return the roast to the oven.
Roast until you have some good brown color on the outside of the beef about 10 to 15 minutes, flip it half way through.
Allow the roast to rest for 10 minutes before slicing.
Carve the roast as thin as you can get it and cut against the grain.
How to make the sauce/gravy
Remove the roast from the Dutch oven. Set over medium heat.
Add 1 tablespoon of flour to the beef fat in the bottom of the Dutch oven. Mix to combine and cook the flour. It's ok if it's chunky looking, you will work those out when you add the broth.
Then add about a 1 cup of beef stock or beef broth. Stir to combine until it's smooth with no chunks of flour.
Simmer the sauce until it's your desired thickness. Cook longer for a gravy. It should only take a couple minutes. If it's too thick you can add a little more broth.
Add a few splashes of Worcestershire sauce before serving.
You may need extra rub if your roast is bigger than 3 pounds. Just increase all the rub measurements by 50%.