Prepare Dry brine Mix. Add the salt, rosemary, parsley, black pepper, and celery salt to a small bowl and combine well.

Coat the Roast Liberally. Use the salt mixture to coat the entire roast liberally. Use your hands to massage the seasoning into every nook and cranny you can find.

Refrigerate uncovered overnight. Place the brined roast on a rack to allow air flow around all sides, and be sure to put a tray underneath to collect any liquids. Refrigerate uncovered for 24 to 48 hours depending on the size of the roast.

Let the roast warm to room temperature. Remove the roast from the fridge and allow it to warm to near room temperature before cooking.

Insert garlic slices into the roast. Use a paring knife to pierce to top of the roast about 1" deep to create a pocket. Stuff the slices of garlic into the pocket. Repeat this all over the top of the roast.

Cover the top with compound butter. Add softened butter and rosemary to a bowl and mash together with a fork until well combined. Slather this compound butter over the top of the roast creating a thick layer.

Pre-heat the oven to 425°F [220°C].

Sear in a hot oven for 20 minutes. Place the roast in a cast iron skillet or thick roasting pan. Cook in a 425°F [220°C] oven for 20 minutes to start the sear then turn the oven down to 350°F [176°C] for the remainder of the cook time.

Cook to desired doneness. Roast at 15-23 minutes per pound until the center temperature is 8 to 10 degrees below your chosen finish temperature.

Rest before serving. Once the roast has reached temperature remove it from the oven and allow it to rest on a cutting board and tent loosely with foil for at least 10 to 15 minutes before carving.

Deglaze roasting pan/skillet. Place the roasting pan or skillet with all the drippings over low heat and add the stock/water, vinegar, mustard, and wine. Use the back of a spoon to gently work the dripping from the bottom of the pan to deglaze.

Simmer and serve. Bring the au jus to a rapid simmer and remove from heat. Carefully season to taste and serve with fresh carved roast beef!