Preheat the oven to 375°F (190°C).

Place the beef roast on a large cutting board, pat it dry with paper towels. Rub the surface of the roast with 2 tbsp of olive oil, then season generously with salt, black pepper, 1 tbsp of rosemary, and 1 tbsp of thyme.

Peel and slice the carrots, parsnips, and potatoes into large bite-sized pieces. Place them in a large roasting pan.

Add 2 tbsp of olive oil, remaining rosemary, and thyme to the vegetables. Season with salt and black pepper, and toss everything together until well coated.

Create space in the center of the roasting pan and place the seasoned beef roast there.

Pour the red wine or beef broth around the beef roast in the pan (avoid pouring directly on the meat).

Cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for approximately 1.5 hours or until the internal temperature of the beef reaches 60°C-65°C (140°F-150°F) for medium-rare.

While the beef is roasting, heat a large skillet over medium heat. Add 2 tbsp of olive oil and minced garlic. Sauté until fragrant but not browned.

Add the spinach to the skillet, season with salt and pepper. Cook, stirring constantly, until the spinach is wilted, about 3-4 minutes.

Once the beef is finished roasting, remove the pan from the oven and let the beef rest for 15 minutes before slicing.

Slice the beef roast and serve with the roasted root vegetables and garlic sautéed spinach on the side.