Rest roast at room temperature for 30-60 minutes. Preheat grill to medium high heat, and oven to 275 (if using oven). Brush roast with olive oil and season with Tony’s Steak and Roast seasoning, Canadian Seasoning, Prime Rib Seasoning, or garlic, sea salt, pepper and herbs of your choice.
Brush grill clean and mist with oil. Immediately place roast over direct medium high heat and brown on each side, about 3-4 minutes per side. The roast can be finished on the grill or in the oven.
Prepare an indirect grill with an air temperature of 275, or preheat oven to 275. Place a remote meat thermometer into the center of the roast and roast indirect on the grill, or in the center of your oven – cooking to 120-125 for rare, 125-135 for medium rare to medium.
Remove roast and tent with aluminum foil, resting for at least 20 minutes before slicing – this resting period will allow the roast to finish cooking and for the juices to settle.
While roast is resting, blend flour into roast drippings and when smooth, turn heat to medium and slowly whisk in stock (allowing about 1 cup stock to each TBS of flour.) Simmer to thicken. Slice roast and serve with gravy – or serve with one of Tony’s homemade chef sauces such as wild mushroom or bordelaise.
