Preparation:
Rub dry mustard into roast and sprinkle with salt and freshly ground pepper.
Make a drip pan of aluminum foil about 1 1/2 inches deep and extending about 3 inches on each side of roast; place under roast. Insert meat thermometer into thickest part of roast. Place on grill about 6 inches above low coals. Close hood of grill. Cook for 1 to 1 1/2 hours or until meat thermometer registers 150F.
Combine orange juice concentrate, honey and steak sauce in a small saucepan. Heat until bubbly, and brush on roast.
Grill an additional 20 minutes or until meat thermometer registers 160F, basting often with sauce. Let roast stand for 10-15 minutes before carving to allow juices to set. Garnish with orange slices, if desired. |
