Preheat oven to 350°F. Pat roast dry with paper towels, then rub with 1 Tbsp olive oil, 1 tsp salt, and 1 tsp black pepper. In a small bowl, combine 4 cloves minced garlic, rosemary, and thyme, then rub mixture evenly over the roast.

In a large oven-safe pan, heat 1 Tbsp olive oil over medium-high heat. Sear roast on all sides for 3–4 minutes per side until browned. Pour in beef broth (or red wine) and transfer pan to the oven. Roast for 1 1⁄2–2 hours, or until internal temperature reaches 125°F for rare, 135°F for medium-rare, or 145°F for medium. Remove from oven and let rest for 10 minutes before slicing.

While the roast cooks, rinse and trim baby broccoli. Heat 2 Tbsp olive oil in a skillet over medium heat, then add 2 cloves minced garlic and sauté for 1 minute until fragrant. Add baby broccoli and cook for 3–5 minutes, stirring occasionally until tender-crisp. Season with remaining salt, pepper, and lemon zest (if using). Cover for 2 minutes if you prefer a softer texture.

Finish with fresh lemon juice just before serving. Slice roast against the grain and serve alongside the sautéed baby broccoli.

Drizzle pan juices over the beef and enjoy!