ALLOW ROAST TO COME TO ROOM TEMPERATURE BEFORE PLACING ON GRILL. THIS MAKE FOR A MORE EVEN HEAT DISTRIBUTION DURING COOKING TIME ON THE GRILL. YOU WILL NEED A 12 INCH DEEP roasting PAN OR ALUMINUM THROW AWAY PAN.
Using a sharp knife with a tip, MAKE DEEP GASHES INTO ROAST. Insert the slivers of garlic into roast, and push them down into meat. Use as much or as little as you like, and save what's left over to be added to the vegetable bed.
Combine the spices in a small bowl, blend together, coat roast with cooking spray or olive oil, then sprinkle spices liberally over the entire surface of the roast.
Roast should look like this when you are done. Spray with cooking spray so that the spices adheres to the surface of the roast.
Now spray a 12 inch deep dish pan with cooking spray. Add 1 pound of carrots, I used baby carrots but either will work, cut them up if using regular carrots.
Add the onions cut into eights,
Next add the celery and about 1/2 can of ginger ale. Reserve the rest to be used later if needed.
Now place the roast on top of vegetables. Prepare the grill and when a temperature of 475 degrees F. is reached, add the roast. Allow to cook at 475 degrees F. FOR 20 TO 25 MINUTES, but DO NOT OPEN THE GRILL.
After TIME HAS ELAPSED REDUCE THE GRILL TEMPERATURE TO 325 DEGREES F.(May need to open grill top slightly to reduce temperature quickly.) Continue cooking roast until internal temperature of about 140 degrees F. is reached for medium Rare, or less if you prepare rare about 125 degrees F.
ALLOW ROAST TO REST ABOUT 15 TO 20 MINUTES BEFORE CARVING, THIS IS TO ALLOW THE JUICES TO REDISTRIBUTE. At this point I chose to cut away the rack of bones to make it much easier to carve the roast. I prefer using an electric knife to carve the roast. So slice into desired thickness, and enjoy.