Instructions: Season roast with salt and pepper; place over indirect heat in medium-hot grill. Stir together remaining ingredients and baste roast every 8 to 10 minutes with mixture, until roast is done (internal temperature measured with meat thermometer 155 -160 F), about 30-45 minutes. Let roast rest for 5-8 minutes before slicing to serve. Discard any leftover basting mixture.

Serve on sandwich buns with corn on the cob and celery and carrot sticks.

Yield:4-6 servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.