Rub the room-temperature beef all over with salt, black pepper, and thyme. Rub a tablespoon of olive oil over it so the seasoning sticks, and let it sit for 10 minutes.

Heat the remaining olive oil in a wide pan over high heat until very hot. Add the meat and sear each side for 1.5-2 minutes, until a brown crust forms. Caution: If the pan isn't hot enough, the meat will release its juices and boil instead of searing.

Spread chopped carrots, onion, potatoes, and crushed garlic in a roasting pan, and season lightly with salt. Place the seared meat in the center of the vegetables and add hot broth around the edge of the pan.

Cover the pan with foil and bake in a preheated 180°C (350°F) oven for 45 minutes. Then remove the foil and bake for another 15 minutes until the top browns; during this time the vegetables also soften and take on flavor from the meat's juices.

Remove the meat from the oven and let it rest on a cutting board for 10 minutes. Slice it thinly, about half a centimeter thick, against the grain, and serve with the bed of vegetables.