Heat a large, heavy skillet over medium-high heat for 3 minutes. Season roast all over with salt and pepper. Add oil to skillet. When shimmering hot, add roast, fat-side down. When it releases easily from the pan and is deeply golden brown, flip it over. Continue browning all sides of the roast, then transfer to a roasting pan.
In a medium bowl, combine breadcrumbs, olive oil, garlic, rosemary and thyme. Spread mustard over the visible sides of the roast, and top with breadcrumbs, pressing to adhere.
Bake on lowest oven rack until centre of roast reaches 125ºF for medium rare (about 75 minutes depending on which end of the roast you have, which determines how thick it is). Start checking the roast after 30 minutes and tent with foil when the breadcrumbs are nicely golden brown.Allow the roast to rest 20 minutes before slicing to ensure a beautifully juicy and tender roast.