In a bowl, combine parsley, thyme, rosemary, garlic, honey, and bread crumbs.
Line roasting pan with celery, carrots and onion. Place the pork roast on top. Sprinkle well with salt and pepper. Spread bread crumb mix on top.
Cook until internal temp is 145 degrees. Remove the roast to platter and let rest 10 minutes before slicing.
To make the gravy, heat the roasting pan (with the vegetables still in it) on your stovetop. Dust the vegetables with 3 tbsp flour and stir well. Add 4 cups beef broth. Bring the mix to boil, then reduce the heat. Simmer for 5 minutes. Strain and serve with pork roast.