MARINATING

• Combine all roast marinade ingredients and place in a large plastic freezer bag.
• Completely lance roast (1/4 to 1/2 inch spacing) as deeply as possible with a long metal skewer.
• Put roast in the freezer bag; draw out air and tie off.
• Refrigerate for 24 hours turning occasionally.
  
  
• The next day remove roast from the marinade. Strain marinade.
• Keep liquid for sauce preparation and discard solids.

SAUCE PREPARATION

• To make sauce, first put olive oil in a heavy bottomed skillet.
• Over medium heat, saute shallots until soft.
• Add strained marinade, sugar, white wine, balsamic vinegar, and chicken or vegetable stock.
  
  
• Continue to cook at moderate boil until reduced by half to two thirds, about 20 to 25 minutes.
• Set aside.

COOKING ROAST - BARBECUE METHOD

• With gas, the barbecue should be on high (one side only) for at least 10 minutes before searing commences.
• For charcoal, the coals must be covered with gray ash and remain on one side of the barbecue.
• Coat roast lightly with olive oil.
• Put roast on the hot side of the barbecue and sear on all sides.
• Turn the roast every 2 to 3 minutes.
• In total, searing the roast on all sides can take between 8 and 12 minutes.
  
  
• Once searing is complete, move roast to the opposite side of the barbecue where there is no direct heat.
• Close barbecue hood.
  
  
• Roast over indirect heat for 20 minutes, then open hood and turn roast over to opposite side.
• Insert meat thermometer into the middle of the roast.
• Close barbecue hood and check every 10 minutes or so until desired temperature is reached (rare=125F, medium/rare=135F).
  
  
• Remove roast from barbecue and let stand for 10 minutes before carving.
• Serve with reheated sauce and vegetables of choice.

COOKING ROAST - OVEN METHOD

• Set oven at 275F.
• Heat 2 to 3 tbsp of olive oil in a heavy skillet over medium to medium-high heat.
• Add roast and brown on all sides. Remove roast from skillet.
  
  
• Insert meat thermometer into the middle section of the roast.
• Place roast on top of elevated roasting pan and cook in the middle of the oven until desired temperature is reached (rare=125F, medium/rare=135F).
  
  
• Remove roast from oven and let stand for 10 minutes before carving.
• Serve with reheated sauce and vegetables of choice.