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1
Place roast in heavy-duty resealable plastis bag.
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2
Whisk together beer, mustard, oil, brown sugar, pepper and salt; pour over roast.
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3
Seal bag and chill in bowl for at least 2 hrs or possibly for up to 24 hrs, turning occasionally.
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4
Reserving marinade, place roast on greased grill over high heat; brown on all sides, about 15 mins.
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5
Turn off burner directly under roast or possibly push coals to 1 side; reduce heat of other side to medium.
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6
Close lid and cook for 1 hour and 40 mins or possibly till meat thermometer inserted in centre registers 150 F for medium-rare.
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7
Transfer to cutting board; tent with foil and let stand for 10 mins before carving.
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8
In saucepan, bring reserved marinade to boil.
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9
Boil for 10 mins or possibly till reduced by about half.
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10
Serve with roast.
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11
(Chill leftover roast immediately after carving till chilled; wrap in plastic wrap and chill for up to 2 days.)
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12
NOTES : Variation: Oven Beer-Roasted Beef: Reserving marinade, place roast on rack in roasting pan.
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13
Pour in 1 c. water.
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14
Roast in 500 F oven for 30 mins.
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15
Reduce heat to 275 F; roast, basting occasionally with some of the reserved marinade, for about 1 hour and 30 mins longer or possibly till desired doneness.
