Method

1. Combine all ingredients (except beef) in large sealable freezer bag.
2. Pierce roast all over with a fork. Add roast to bag and refrigerate maximum 4 hours.
3. Reserve marinade. Heat marinade of medium heat and bring to a boil, stir occasionally until marinade reduces to a barbecue sauce consistency.
4. To cook on a rotisserie, place drip pan with ½ inch (1 cm) water on top of grill.
5. Using medium-high heat, preheat barbecue to 400°F (200°C).
6. Insert spit rod lengthwise through centre of roast; secure with holding forks.
7. Insert meat thermometer into middle of roast avoiding spit rod.
8. Reduce heat to medium heat 300°F (150°C) after the first 20 minutes once the exterior of the roast has developed a browned crust.
9. Baste roast with barbecue sauce once every 30minutes.
10. Cook at constant heat, in closed barbecue, to desired doneness: 145°F (63°C) for medium-rare; 155°F (68°C) for medium.
11. The roast will continue to cook once removed from the spit, remove from heat five degrees before desired doneness.
12. Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.