Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Soak cedar plank for at least 2 hours in a container with enough warm water to cover, weighing down with heavy jars to submerge.
Partially fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high heat (400˚F/200˚C).
Combine butter, rosemary, garlic, salt and pepper in a small bowl. Pat roast dry with paper towel and rub all over with butter mixture.
Discard soaking liquid from plank. Heat plank in the closed preheated barbecue directly over the hot grill (not over the drip pan) for 3 to 4 minutes or until plank crackles and smokes. Using tongs, transfer plank to side of the grill with drip pan and brush top side of plank with oil.
Insert oven-safe meat thermometer into centre of roast. Place roast on plank; turn off burner under drip pan. Cook in closed barbecue, without turning, for about 1 to 1¼ hours 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).
Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. Let plank cool completely and discard.
Carve roast across the grain into thick slices and serve.