Step 1

Remove the roast from the fridge and season it with black pepper.  Coat the top with the Dijon mustard using a silicone brush if you have one.  Coat the mustard with the about 1 ½ cup of the breadcrumbs and pack it in.  Spray a thin layer of canola oil or olive oil spray on top pf the bread crumbs. (If you have some breadcrumbs left over you can easily freeze them).

Step 2

If you have the bones place them in a roasting pan, or a lasagna pan and place the roast on top.  If you do not have them do not worry about it.

Step 3

Insert your meat thermometer in the center of the roast like the chef did in the video.  Cover the roast with aluminum paper for the first hour to make sure the crust does not brown to fast.    Place it in the oven until you reach an internal temperature of 118F to 120F  (It could take 2 ½ to 3 hours).  Let it rest for about 30 minutes.

Step 4

When ready to heat finish in the 500°F oven for about 15 minutes and at this point you do not need it to rest you are ready to enjoy it!