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Combine thyme, sage, rosemary, garlic, black pepper, salt and crushed red pepper in a small bowl. Sprinkle rub over all sides of roast; rub in with your fingers. Place roast in a baking dish. Cover tightly and chill for 4 to 24 hours.
For a charcoal grill, arrange medium coals around a drip pan. Test for medium-low heat above pan. Insert an oven-going meat thermometer into center of the roast. Place roast on grill rack over drip pan. Cover and grill for 1 to 1 1/4 hours or until thermometer registers 150°F. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Place roast on grill rack over burner that is off. Grill as above.)
Remove roast from grill. Cover tightly with foil; let stand for 15 minutes before slicing. The temperature of the meat after standing should be 160°F.