Preheat your oven to 350 degrees F and have a roasting pan WITH roasting rack ready (you may also use a dutch oven with insertable roasting rack).
In a small bowl, combine the garlic, bread crumbs, parsley and butter. Fold the ingredient together until evenly dispersed. Season with salt and black pepper.
To a small skillet, add the bread crumb mixture. Stir over medium-low heat until the bread crumbs are lightly toasted. Remove from heat and set aside.
Season the roast with salt and black pepper. To a dutch oven or roasting pan, add the olive oil and heat over medium-high heat. Once the oil is hot, add the roast, and cook until the roast is brown on all sides, flipping it ever 2-3 minutes. Remove beef from the pot.
With the heat left on, add the beef broth. Place the roasting rack in the pot, and place the beef on top and cover. Place the pan in the oven and roast for about 40-45 minutes or until the roast is cooked to your liking. I cooked my roast to medium-rare. Use a meat thermometer. Remove the beef from the pot and transfer it to a cutting board. Let it rest for just a couple of minutes.
Spread the mustard all over the beef and pat the toasted bread crumnb mixture on top.
Serve the beef immediately with fresh greens and horseradish sauce if desired. Enjoy!