Directions

1. Rub dry mustard into roast and sprinkle with salt and freshly ground pepper.
2. Make a drip pan of aluminum foil about 1 1/2 inches deep and extending about 3 inches on each side of roast; place under roast. Place on grill about 6 inches above low coals. Close hood of grill. Cook for 1 1/4 hours.
3. Combine orange juice concentrate, honey and steak sauce in a small saucepan. Heat until bubbly, and brush on roast. Grill an additional 20 minutes basting often with sauce. (About 15 minutes per pound total time grilling) When internal temperature on a thermometer reads 145 degrees F. remove roast from heat; let rest 10 minutes.
4. Garnish with orange slices, if desired.