Instructions: 1. GRILL DIRECTIONS: Trim fat from roast. In 12 x 8 inch (2-quart) baking dish or resealable food storage plastic bag, combine all marinade ingredients; blend well. Add roast; turn to coat. Cover dish or seal bag; refrigerate 6 hours or overnight, turning once or twice.

2. Heat grill. When ready to grill, remove roast from marinade; reserve and refrigerate marinade. Place roast on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals; cover grill.* Cook 50 to 75 minutes or until of desired doneness, turning once and basting with reserved marinade during last 15 minutes of cooking. Discard any remaining marinade.

Yield 8 servings.

TIP:*If cooking on grill without cover, a tent of foil can be used to cover roast. To bake roast in oven, place in shallow baking pan; bake at 325 F. for 1 1/4 to 1 1/2 hours, turning once and basting with reserved marinade during last 15 minutes of baking.

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.