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Heat oven to 250 degrees. Heat a large skillet over medium-high heat. Rub roast on all sides with oil, salt & pepper. Turn on exhaust fan, add roast to hot skillet & brown on all sides, about 10 min. Transfer roast to a plate. When cool enough to handle, rub garlic & rosemary all over.
Meanwhile, pour off all but 2 T of the beef drippings. Add mushrooms & saute' until well browned, about 8 min. Mix broth, wine & mustard; add to mushrooms & simmer to blend flavors & reduce slightly, about 3 min. Pour mushroom sauce into a bowl & set aside.
Set a wire rack over the skillet, set roast on rack (or use a regular roasting pan with a V-rack). Slow roast in oven 2-1/2 to 3 hrs. until meat reaches an internal temp of 135 degrees for medium-rare or 140 degrees for medium.
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Transfer roast to cutting board and remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat, return mushroom sauce to pan & heat to a simmer. Add cornstarch and simmer until sauce thickens slightly, about a minute.
Carve meat & serve with the sauce.
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