Best Barbecued Beef Oven Roast

Best Barbecued Beef Oven Roast Recipe
1 4-13 lb (2-6 kg) Top Grass Rotisserie or Oven Roast (Inside Round, Eye of Round or Sirloin Tip)
2 cup (500 mL) salad dressing (e.g. balsamic vinaigrette or sun-dried tomato)
  1. Pierce roast all over with fork. Place in large sealable freezer bag with dressing; refrigerate 12 to 24 hours. Place drip pan, containing 1/2″ (1 cm) water, under grill. Preheat barbecue to 400ºF (200ºC), using medium-high heat. Discard marinade. To Cook with Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. To Cook Without Rotisserie: Place roast directly on grill positioned over a drip pan that is moved to one side; turn heat off under just the roast.
  2. Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 140°F (60°C) for medium-rare (about 25 min per lb/500g).
  3. Remove roast to cutting board; cover with foil and let stand 10 to 15 minutes. Carve into thin slices to serve.