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In a large bowl, combine the garlic, sherry, vinegar, honey, soy sauce, dried rosemary, and dried thyme; mix well. Set aside 1/4 cu of marinade. Add roast to bowl, turning to coat. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight, turning occasionally. Preheat oven to 450 degrees. Remove roats from the marinade, discard marinade in bowl. Brush the roast with mustard and place on a roasting rack in a large roasting pan. Roast for 10 minutes. Reduce oven temperature to 325 degrees. Continue roasting until a meat thermometer inserted in thickest part registers 150 degrees for medium, about 1 hour. Place roast on a serving plate, let stand for 10 minutes. Skim fat from pan juices. Place roasting pan over medium heat. Add the reserved marinade; bring to a boil, scraping up brown bits. Garnish roast with fresh herbs and slice roast thinly across grain. Serve with pan juices.
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