Remove the roast from the refrigerator and packaging, leaving the butcher’s twine on, season all sides with Jacobsen Salt Co. x SRF Garlic and Black Pepper Infused Salt. Allow the roast to sit at room temperature for 30 minutes.
Preheat the oven to 375°F.
Heat a large cast iron skillet over medium heat. Add the grapeseed oil and place the roast, fat-side down in the skillet. Sear the roast on all sides, for 2-3 minutes per side until golden brown and caramelized. Remove the roast from the pan and place on a small rimmed baking sheet to cool slightly.
On a cutting board or platter, combine the chopped parsley, mint, and chives. Arrange the herbs in a rectangle shape, slightly larger than the size of the roast. Staring with the fat-cap up, spread the Dijon on top of the roast, and then continue with the two longer sides. The bottom does not need to be herb-crusted. Place the roast, fat-cap down, onto the herbs, then lift and repeat with the two remaining long sides. Place the roast onto the small rimmed baking sheet, fat-cap/herb-crust up. Top with any remaining herbs, as desired.
Insert a wireless probe thermometer, if-available, into the center of the roast, avoiding any large pockets of fat. Place the baking sheet with the roast in the center rack of the oven, and cook until the internal temperature reaches 130°F, or desired doneness, 50-60 minutes.
Remove the roast from the oven and let rest for 10 minutes before carefully removing the butcher’s twine, and slicing serving. Enjoy!