Steps:
- chop the herbs finely, rosemary gets woody and thyme burns if they are too big in this application.. In a small bowl mix the mustard, olive oil, salt, pepper and herbs into a thin paste. Chop garlic last and add to the mix. Horseradish last, if you choose to use it, for a more pungent flavor. Set aside and trim the roast of excess fat and gristle. Smear the mixture liberally over all surfaces. Cover with plastic wrap, and refrigerate overnight. BBQ, or bake at 400 for 20 mins (if on bbq, turn at least once) then reduce heat to 325 until internal temp hits 125. Pull, cover for ~20 mins and carve to serve with your favorite vegetables and potatoes!
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