Instructions: Place roast in heavy-duty resealable plastis bag. Whisk together beer, mustard, oil, brown sugar, pepper and salt; pour over roast. Seal bag and refrigerate in bowl for at least 2 hours or for up to 24 hours, turning occasionally.

Reserving marinade, place roast on greased grill over high heat; brown on all sides, about 15 mins. Turn off burner directly under roast or push coals to 1 side; reduce heat of other side to medium. Close lid and cook for 1 hour and 40 mins or until meat thermometer inserted in centre registers 150 F for medium-rare. Transfer to cutting board; tent with foil and let stand for 10 mins before carving.

In saucepan, bring reserved marinade to boil. Boil for 10 mins or until reduced by about half. Serve with roast. (Refrigerate leftover roast immediately after carving until chilled; wrap in plastic wrap and refrigerate for up to 2 days.)

NOTES : Variation: Oven Beer-Roasted Beef: Reserving marinade, place roast on rack in roasting pan. Pour in 1 cup water. Roast in 500 F oven for 30 mins. Reduce heat to 275 F; roast, basting occasionally with some of the reserved marinade, for about 1 hour and 30 mins longer or until desired doneness.

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