To make the sauce, heat the oil in a large saucepan over medium-high heat. Add the shallots, carrot, and celery and cook, stirring a few times, until softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add the wine and broth and stir in the tomato paste. Add the bay leaf and thyme and bring to a boil. Simmer vigorously, uncovered, over medium-high heat until the liquid is reduced to about ¾ cup, about 45 minutes. Strain the sauce through a fine mesh strainer into a small saucepan. Stir in the mustard and the salt. The sauce may be made up to two days ahead and stored in an airtight container in the refrigerator. Warm over a medium heat before serving.

To make the roast, preheat the oven to 325°F. Tie the roast with kitchen twine so that it is an even thickness throughout. Spray a rimmed baking pan with cooking spray.

Mash the garlic and salt together with the flat side of a knife blade on a cutting board until it forms a coarse paste. Transfer to a small bowl and stir in the oil, herbs, and pepper. Rub the paste all over the meat. Transfer the meat to the pan and roast until an instant-read meat thermometer registers 140°F for medium-rare, 30 to 40 minutes.

Let rest for at least 15 minutes before slicing. Serve with the wine sauce.