Pat the roast dry with paper towels. Season generously with kosher salt and let it sit in the fridge for 1 to 12 hours.

Bring the meat closer to room temperature about 45 to 60 minutes before cooking.

Preheat your oven to 275°F (135°C).

Mix salt, pepper, thyme, rosemary, and smoked paprika. Rub a thin layer of Dijon on the roast to help the seasoning stick.

Season all sides of the roast and let it sit at room temperature for about an hour.

Set a heavy skillet on medium-high heat and add a thin coat of oil. When shimmering, sear the roast on all sides until deep brown, about 2 to 3 minutes per side.

Add butter and smashed garlic to the pan and baste for a minute.

Transfer the roast to a wire rack set over a rimmed baking sheet. Slide it into the oven.

Roast at 275°F until the thermometer reads your target minus 5 degrees. For a 4-pound roast, expect around 75 to 95 minutes for medium rare. Pull at 125°F for rare.

Let it rest on a cutting board tented loosely with foil for 20 to 30 minutes.

Return the skillet to medium heat while the roast rests. Add a splash of beef broth and a teaspoon of Dijon. Scrape up the brown bits and simmer to reduce.

Swirl in a tablespoon of butter, taste, and season with salt and pepper.