Rosemary Roast

1 1/2 lb Roast (Tri-Tip Roast, if available)
2 Tablespoons olive oil
2 Tablespoons Dijon mustard
2 Tablespoons Worstershire Sauce
1 Tablespoon balsamic vinegar
2 Tablespoons fresh rosemary
Salt & pepper to taste

Freezer Prep: Prop open a one gallon freezer bag.  Add the rosemary, olive oil, dijon, worstershire, balsamic vinegar, and coarse salt and pepper to taste.  Blend in the bag with your hand until mixed well. Add the roast to the freezer bag, and turn to coat.

Let excess air out of the bag. Label as Rosemary Roast, and lie flat in freezer.

Cooking Instructions:
Thaw. Remove roast from marinade. Discard marinade. Grill over medium heat for 10 minutes, seasoning with salt and pepper, and turning the meat once.  Switch the grill to indirect heat by turning off the burner directly underneath the roast, but leaving the surrounding burners on medium heat for an additional 30 minutes.

Once the roast has been thoroughly cooked to your taste, remove it from the heat, and let it sit for 5 minutes. Slice the meat against the grain into slices to serve.

Serving Suggestions:
Garden Salad with Ranch Dressing