Preheat your oven to 450°F (230°C). Pat the top round roast dry with paper towels. This helps create a beautiful crust.

In a small bowl, mix together the olive oil, Worcestershire sauce, garlic powder, onion powder, rosemary, thyme, salt, and pepper. Rub this mixture all over the roast, ensuring it's evenly coated.

Place the seasoned roast on a rack in a roasting pan. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any bone or large fat pockets.

Roast at 450°F (230°C) for 15 minutes to sear the outside. Then, reduce the oven temperature to 325°F (160°C) and continue roasting.

Continue roasting for approximately 15-20 minutes per pound, or until the internal temperature reaches your desired doneness: 125-130°F (52-54°C) for rare, 130-135°F (54-57°C) for medium-rare, or 140-145°F (60-63°C) for medium. Remember the temperature will rise as it rests.

Once the roast reaches the desired temperature, carefully remove it from the oven. Transfer the roast to a cutting board and tent it loosely with aluminum foil. Let it rest for at least 15-20 minutes before slicing. This is crucial for a juicy roast!

While the roast rests, you can make a simple pan gravy. Pour the beef broth into the roasting pan, scraping up any browned bits from the bottom. If desired, whisk in the flour to thicken. Bring to a simmer on the stovetop over medium heat, whisking until thickened. Season with salt and pepper to taste.

Slice the rested roast thinly against the grain using a sharp carving knife. Serve immediately with the pan gravy.