Bring beef roast to room temperature. Remove from packaging and pat dry with a paper towel.

Place on a baking sheet and drizzle with olive oil, coating all sides of the roast.

Combine the brown sugar, garlic, onion powder, ground rosemary, thyme, salt, pepper and ry mustard together in a bowl.

Sprinkle the seasoning mixture on all sides, pressing into the meat.

Set aside and prepare a grill fire to 400° with pecan or hickory chunks for smoke flavor.

Cook roast over indirect heat, with the grill lid closed. Lower grill temperature to about 325° - 350°.

Cook roast for about 45 minutes, checking internal temperature with a digital meat thermometer.

Continue to cook roast until desired temperature is reached. We cooked ours to about medium and pulled it at about 155°.

Place roast on a cutting board and allow to rest about 15 minutes before slicing. This method results in a texture more like steak and is great to chill and thin slice for sandwiches. 

For fall apart tender roast, like pot roast: Remove from grill and place roast in a pan and add 2 cups of beef broth or red wine for a braising liquid. Cover with foil and continue to cook on the grill or in the oven for about another hour at 350°, until roast reaches 190° internal temperature.