In a large skillet, heat oil over high heat. Season roast with salt and pepper and quickly brown in skillet. Transfer to a roasting pan, with the collards in the bottom in a single layer, and rub down with garlic and rosemary.
Place in oven and cook for 20 minutes per pound or until cooked to your desired doneness.
Once done, remove from oven and roasting pan, allow meat to rest for 15 minutes before slicing. Scoop out the collards and set aside.
Place roasting pan over a couple burners on stove top, turn heat to medium high on both burners. Add ghee and broth to the pan. Bring to a boil and whisk up all the good bits on the bottom. After sauce reduces by nearly half, serve over beef and collards.