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Remove roast from refrigerator about 2 hours before starting recipe to allow it to come closer to room temperature.
In a small bowl combine salt and pepper.
Use a sharp, thin knife to make 3 slits on one side of the roast (about 2-3 inches deep), stuff each slit with one garlic clove and some salt and pepper.
Flip the roast over and make 3 more slits on the other side and stuff with garlic, salt, and pepper.
Rub the remaining salt and pepper over the outside of the roast.
Preheat oven to 275ºF.
Melt butter over medium-high heat in an oven-safe skillet (braising pan or cast iron). Sear all sides to brown (for about 15 minutes total).
Remove roast to a plate and deglaze the pan with broth and wine.
Place roast back in pan and place onion slices and rosemary sprigs around it.
Roast at 275ºF until you get to 115ºF (about 12-15 minutes per pound, so a little less than 1 hour for a 4 lb roast).
Remove to a cutting board, tent loosely with foil, and allow to rest for about 20 minutes.
Mix a few teaspoons of arrowroot powder or organic cornstarch with the pan juices to make a gravy.
Serve roast beef with gravy and onions.