Here is a recipe I found on bigoven.com. Marinate the beef roast as per the instructions on the recipe. I removed the roast from the marinade, covered it with pepper and garlic powder and let the roast come up to room temp for about an hour. The cooking method I used for this I found on the Primo Grill Forum, anyone can join the forum and there is alot of good info on there. The person credited with the "Reverse Sear" is a guy on the forum named Finney. This method can be used for just about anything including thick cuts of steak. Start by getting the grill for indirect cooking to a temperature of 250 degrees F, cook the food to about 5 degrees or so below what you would like the final temperature to be(beef ended up being about an hour per pound). Wrap the item(s) in aluminum foil for about 5 minutes and get a hot fire going on the grill. Sear the food on High Heat for about a minute to a minute and a half on all sides(if there are more than two sides).
Here is a picture of the roast right after finishing.
Here is another picture of it after slicing.
This cooking method allows the middle of the roast to be cooked uniformly while getting a good seared crust on the outside.