1. Combine salt, garlic, rosemary, and pepper in small bowl. Sprinkle all sides of roast evenly with salt mixture, wrap with plastic wrap, and refrigerate for 18 to 24 hours.

2. Turn all burners to high, close lid, and heat until hot, about 15 minutes. Scrape grates clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.

3. Place roast over hot part of grill and cook until well browned on all sides, about 10 minutes. Meanwhile, punch fifteen 1/4-inch holes in center of aluminum roasting pan in area roughly same size as roast. Once browned, reduce primary burner (burner that will stay on during grill-roasting) to medium and turn off other burners place beef in pan over holes and transfer pan to cool side of grill. Close the grill.

4. Cook roast, rotating pan 180°F halfway through cooking and removing lid as seldom as possible, until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare or 130°F for medium, 40 to 60 minutes. Transfer meat to wire rack set on rimmed baking sheet, tent loosely with foil, and rest for 20 minutes. Transfer meat to carving board and cut across grain into thin slices. Serve immediately.

Serves 6 to 8