Cut roast in half down center; place in food storage bag. In small bowl, combine remaining ingredients; reserve 2 tablespoons for basting. Pour remaining marinade over meat; seal bag. Refrigerate several hours or overnight, turning bag occasionally.

To Grill: Spray grill rack with no stick cooking spray. Using direct heat cooking method, arrange roast on grill rack 4-5" over medium coals. Grill, covered, until meat is rare to medium in doneness (20-30 minutes), turning once and brushing occasionally with reserved marinade. Let stand, covered, 10 minutes. Carve into thin slices.