Season roast with kosher salt and cracked black pepper. Coat with a light covering of grain mustard. Sprinkle with rough chopped parsley, rosemary and thyme.
In a small amount of oil, cook onion, celery and carrots until lightly brown. Place vegetables on roasting pan.
Place roast on top of vegetables. Place roast into 425 degree oven for 20 minutes. Reduce heat to 250 degrees to finish. Cook to desired internal temperature, suggest approximately 125 - 130 degrees.
Serve with your favorite vegetable, breads and sides.