Heat the oven to 450 F.

Place the beef in a roasting pan and sprinkle lightly all over with the garlic powder, onion powder, a little kosher salt, and freshly ground black pepper.

Roast the beef for 10 minutes at 450 F and then turn the heat down to 275 F. Roast for about 2 hours longer. Check with an instant read thermometer or use a meat thermometer to be sure the roast is done as desired. For medium rare, look for a temperature of about 140 F; the temperature will rise about 5 degrees as it rests.

Remove the roast to a platter and cover it loosely with foil; let it stand for 15 minutes before carving.

To make the easy pan gravy, pour off all but about 2 tablespoons of the drippings in the pan. Put the pan over medium heat on the stove top.

Dissolve 2 tablespoons of cornstarch in the 3 tablespoons of water; stir until smooth.

Pour into the hot drippings and whisk until blended.

Add 2 cups of beef broth. Cook, stirring constantly, until thickened and bubbly.