Place roast in refrigerator a few days ahead of time

Set at room temperature for 1 hour prior to cooking

rinse and pat dry

Generously salt & pepper on all sides

cover bottom of a roasting pan with oil and set in oven on medium heat until very hot

Wearing oven gloves, place roast on pan and sear on all sides until nicely browned. Set aside rendered fat.

Set a wire rack in another roasting pan & set roast on rack.

Pour water over roast making sure the bottom of pan is covered. Then pour wine over roast.

Cut garlic cloves in half lengthwise. Using a small knife, cut small slits into roast & insert garlic cloves.

Generously brush roast with mustard.

Generously season with salt & pepper, and sprinkle the rest of seasoning on roast-including au jus.

place roast uncovered in oven and cook at 325 for 1 hr 45 min.

Remove roast, tent with aluminum foil, and let stand for 20-30 min to allow juices to redistribute and finish cooking.

Carve and serve.

Place all juices (initial fat rendered and juices in baking pan) into gravy boat to use as the au jus.