When I made served this dish last year at a party, everyone was raving about how good it was

2 tablespoons fresh rosemary, chopped
1/2 teaspoon fresh black pepper
2 cups beef broth
Directions
1. Remove roast from refrigerator at least 30 minutes before cooking to bring it up to room temperature. Season generously with salt.
2. Preheat oven to 450F.
3. Set the roast on a rack in a large roasting pan, fat side up. Cut slits about 1 inch deep all over the top and sides of the roast with a paring knife. Push a slice of garlic into each slit.
4. In a small bowl, combine the mustard, butter, rosemary and pepper. Slather the roast in the mixture.
5. Add the broth to the bottom of the pan. Roast for 15 minutes.
6. Reduce the oven temperature to 325F and roast another 1½ hours, or until a thermometer inserted into the center of the roast reaches 125F for a medium-rare roast.
7. Remove the roast from the oven and tent with foil. Allow to rest 15 to 20 minutes.
8. Meanwhile, place the roasting pan over low heat. Whisk to bring up the fond from the bottom, and reduce the cooking juices by half. Strain the sauce before serving.