Directions:
Combine all ingredients (except beef) in large sealable freezer bag. Pierce roast all over with a fork. Add roast to bag and refrigerate for 12 to 24 hours. Discard marinade.
To cook on a rotisserie, place drip pan with ½ inch water under grill. Using medium-high heat, preheat barbecue to 400°F. Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.
Cook at constant heat, in closed barbecue, to desired doneness: about 1-1/2 to 2 hours, until thermometer reads 145°F for medium-rare; 155°F for medium.
Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.
Place roast on grill over drip pan on one side of the barbecue. Turn heat off under just the roast and cook as above.
Skillet Corn: In large covered deep skillet or sauté pan, cook 4 cobs of corn (broken in half) in ¼ inch water until just tender; drain. Return to stove and cook until pan is dry; add 2 tbsp butter and season all over with 1/4 tsp dried thyme leaves (if desired) and salt and pepper to taste. Heat, turning cobs often to coat well, until butter is bubbling and begins to brown.
Kale Salad: In large bowl, whisk together ¼ cup vegetable oil, 1 clove garlic, pressed, 2 tbsp red wine or white balsamic vinegar, 1 tbsp EACH Dijon mustard and maple syrup, ¼ tsp EACH salt and pepper. Add 4 cups baby kale or torn kale leaves (stems removed), ¼ cup EACH pumpkin seeds and dried cranberries and 1 small apple cut into slices. Toss and serve or let stand up to 1 hour before serving.