How to Make It
Sprinkle roast evenly all over with salt and pepper. Chill, uncovered, 12 hours or up to 24 hours.
Let roast stand at room temperature 1 hour. Stir together butter, garlic, thyme, and rosemary in a small bowl. Set aside.
Heat oil in a large skillet over medium-high. Cook roast in hot oil on all sides until well browned, 3 to 4 minutes per side. Transfer roast to a 6-quart slow cooker, rib side down. Rub 2 tablespoons of the butter mixture on top and sides of roast; add beef broth. Cover and cook on LOW until a meat thermometer registers 135°F for medium-rare, 3 to 3 1/2 hours. (For medium, cook until a meat thermometer registers 145°F, about 4 hours.) Transfer roast to cutting board, and loosely cover with foil; let stand 30 minutes before carving. Serve with remaining butter mixture.