Preheat oven to 400F degrees.

In a small bowl, combine salt and cracker peppercorns. Rub the seasoning all over the roast.

In a large ovenproof skillet or cast iron, heat the oil over medium-high. Add the roast to the skillet and brown on all sides, turning with tongs, about 6-8 minutes total.

Brush the roast with half of the balsamic mustard and place in oven. Roast 20 minutes. Remove the roast from oven and brush with the remaining balsamic mustard.

Lower the heat to 350F degrees and roast until medium-rare (an instant-read thermometer inserted in thickest part of roast should read 120 degrees to 125 degrees), about 45 minutes to 1 hour.

Transfer roast to a cutting board and loosely tent with foil. Let it rest for at least 10 minutes before thinly slicing against the grain.

Serve with roasted potatoes or your favorite vegetable dish!