It's 90-something degrees here, I have to work tonight, and everything I've been able to Google on this roast so far indicates that long oven-cooking is involved in its preparation. I did not want to have to turn on the oven today, which is why I specified cuts of meat that can be grilled, but since when does what I want matter?
*I'm not kidding. Comments lecturing me on the evils of meat will be deleted. I've had my fill of the blogosphere playing judge, jury, and executioner lately, thanks.