Set the EGG for indirect cooking with a plate setter for 400 degrees.

Season the roast with salt and pepper and place on the EGG. Stir together the remaining ingredients and baste every 8 to 10 minutes with mixture, until roast is done. This should take about 30 to 40 minutes (20 minutes per pound), until the internal temperature of the roast is 145 degrees F.

Remove roast from the EGG; let rest about 10 minutes before slicing to serve. Discard any leftover basting mixture.

Serves 4 to 6 people.