I'm not sure if where talking about the same cut of beef but if this is the kind that should be cooked so it's still a little pink like a rib eye roast, then you could cook it on the grill...I cook whole chickens, ham and turkey breast & ribs on the grill and it's all great, set it and forget it...
mix about 4 garlic cloves, minced..2 tbsp. olive oil..1/2 tsp.salt...Prick the roast all over and rub w/ this mixture, wrap in plastic and refrig. for 3-24 hours.
Wipe it off and now rub some pepper and garlic salt on..put it on the grill with no heat directly below the meat...place the meat on the side where the burner is off, cook on medium heat until a meat thermometer registers about 140 degrees.Cover and let it rest for 20 minutes or the juices will run out...
If this is a roast where it has to cook all day like a chuck roast then ignore the recipe above...
