Remove the beef roast from the refrigerator 30-60 minutes before cooking to allow it to come closer to room temperature. Pat the entire surface of the roast thoroughly dry with paper towels; this promotes a better crust.

Preheat your oven to 450°F (230°C).

In a small bowl, combine the finely chopped fresh rosemary, fresh thyme, garlic powder, onion powder, paprika, freshly ground black pepper, and kosher salt. If using, whisk in the Dijon mustard to create a cohesive paste.

Rub the entire surface of the beef with olive oil, then generously coat it with the prepared herb rub, pressing it firmly to ensure it adheres well to the meat.

Place the prepared roast on a rack in a shallow roasting pan.

Roast in the preheated 450°F (230°C) oven for 15-20 minutes, or until the exterior is nicely browned and seared. This high heat step locks in juices and creates a delicious crust.

Reduce the oven temperature to 325°F (160°C) without opening the oven door. Continue roasting for an additional 45-70 minutes, or until a reliable meat thermometer inserted into the thickest part of the roast (avoiding bone, if applicable) reaches your desired internal temperature:

Rare: 120-125°F (49-52°C)

Medium-Rare: 130-135°F (54-57°C)

Medium: 135-140°F (57-60°C)

Medium-Well: 145-150°F (63-66°C)

Once the roast reaches the desired temperature, carefully remove it from the oven. Transfer it to a clean cutting board and tent it loosely with aluminum foil.

Let the roast rest for at least 15-20 minutes. This resting period is crucial for the juices to redistribute throughout the meat, ensuring a tender and moist roast. The internal temperature will continue to rise another 5-10 degrees during this time (carry-over cooking).

Slice the roast against the grain into thin, even slices. Serve immediately, drizzled with any pan juices from the resting board or roasting pan, if desired.