Rinse roast and pat dry beef. Then season with salt and pepper.
In a small bowl mix, olive oil or butter, paprika, rosemary, red wine, and cayenne pepper. Rub all over beef covering every inch of the beef with marinade. Place in a zip lock or seal in a bowl. Refrigerate overnight.
When ready to cook, drain the marinade and set aside. Remove any bits of herbs or spice from the beef.
Use a sharp paring knife to cut deep slits all over the roast. Stuff the slits with garlic cloves. Set aside until ready to brown.
Melt butter or add oil to a pan over medium-high heat. Sear the roast on all sides until slightly brown- about 3-4 minutes per side. This helps hold the juices and sets the crust.
Place in the desired oven safe pot. I use the same cast iron skillet that I used to brown the roast.
Cook the roast in a preheated oven at 250 degrees F for about 1-2 hours or until an instant-read thermometer inserted into the thickest part of the roast reaches 130-140 degrees. Please take note that cooking times will vary depending on the shape and size of the beef and desired doneness.
Meanwhile, while the beef is roasting, place the reserved marinade in a small saucepan and add the beef broth. Place over medium-high heat. Bring to a boil, then lower heat and cook until reduced and thickens slightly. Add butter, adjust with salt and pepper to taste.
Remove the roast, and let it rest for 15-20 minutes to allow the juices to redistribute evenly throughout the roast before slicing into thin slices.
Slice the roast against the grain, starting from the ends to the center.
Serve with sauce.