Place carrots, celery, and onion in an even layer on bottom of a large roasting pan to catch beef drippings.
Place roast in roasting pan on an elevated wire rack. Sprinkle any leftover rub on the roast to ensure a generous coating.
Roast at 250°F until roast reaches an internal temperature of 125°F (for medium-rare). Approximate times: • 8 lb. roast: 3:45 • 6 lb. roast: 3:00 • 4 lb. roast: 2:30 hours
Remove roast from oven and let rest for 20-30 minutes. Meanwhile, preheat broiler to high, with rack positioned for roast to sit about 4 inches from heating element.
After roast has rested, place in oven under broiler, fat side up, for about 5 minutes to brown the roast.
Remove pan from the oven. Remove the wire rack with roast from pan and place on a carving board. Skim fat from pan if necessary.
Place pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings and cook over high heat until reduced by half, releasing drippings on bottom of pan with a wooden spoon or a whisk. Add beef broth and cook until reduced by half again.
Whisk or stir in the rosemary and thyme. Strain out vegetables and pour au jus into a serving vessel.