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Pat the roast dry. Rub with olive oil, salt, pepper, paprika, thyme, rosemary, and minced garlic.
Heat a large oven-safe pan over medium-high heat. Sear the beef for 3–4 minutes per side until nicely browned.
Toss baby potatoes with olive oil, melted butter, garlic powder, paprika, salt, and pepper. Arrange them around the beef.
Place in a preheated oven at 180°C (350°F). Roast until the beef reaches your preferred internal temperature. For a juicy medium roast, aim for about 60–65°C (140–150°F) before resting. Cooking time will vary depending on the cut and size.
Melt butter in a saucepan. Add garlic and cook for about 30 seconds. Add beef broth and cream. Simmer gently for 2–3 minutes.
Stir in Parmesan and Italian seasoning. Cook until the sauce becomes thick, smooth, and creamy. Season with salt and pepper.
Remove the beef and let it rest for 15–20 minutes. Spoon the creamy garlic butter sauce generously over the top.
Garnish with fresh chopped parsley and serve with the golden baby potatoes.