Preheat oven to 350 degrees F.

Heat a cast iron skillet over medium high heat and add 2 tablespoons of olive oil. Season your roast well with salt and pepper. Once your oil is hot, but not smoking, sear your roast on all sides until it is brown and caramelized, about 10 minutes.

Remove the roast from the pan and place it on a baking sheet.

Place the garlic, parsley, thyme, oregano, whole grain mustard, ½ cup olive oil and salt and pepper in a food processor. Pulse until the mixture forms a paste.

Rub your herb paste all over the roast and bake in the oven until the roast is cooked to medium-rare. I recommend an instant read thermometer. Your roast should be ready to remove from the oven when the thermometer reaches 125 degrees F, about 45 minutes.

Remove from the oven and let rest for 10 minutes before slicing.