Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Pierce roast all over with fork. Place in large sealable freezer bag with dressing, massaging to coat; seal and refrigerate for 12 to 24 hours.
Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F).
Discard marinade from meat; pat roast dry with paper towel. Insert oven-safe meat thermometer into centre of roast. Place on grill over drip pan; turn off burner under drip pan. Close lid and cook for about 1 hour 40 minutes for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: see ‘ESTIMATED COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.
Transfer roast to cutting board, cover with foil and let rest for 15 minutes. Carve across the grain into thin slices to serve.