Created by DanD on April 6, 2014
Step 1: Combine all ingredients (except beef) in large sealable freezer bag.
Step 2: Pierce roast all over with a fork. Add roast to bag and refrigerate for 24 hours. Turning the bag a few times during refrigerator time.
Step 3: Discard marinade.
Step 4: To cook on a rotisserie, place drip pan with 1/2-inch water under grill.
Step 5: Using medium-high heat, preheat barbecue to 400⁰F.
Step 6: Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.
Step 7: Cook at constant heat, in closed barbecue, to desired doneness: 140⁰F for medium-rare; 155⁰F for medium.
Step 8: Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.