Coat roast with marinade; place in a resealable plastic bag. Add cola, squeeze out air and seal bag. Refrigerate overnight, turning once or twice.
Step 2
Preheat barbecue to medium and lightly oil grill. Combine sauce, broth, rosemary, thyme, garlic and pepper in a medium-size aluminum roasting pan. Remove roast from marinade; pat dry and discard marinade.
Step 3
Sear roast on all sides. Place roast on upper rack and roasting pan directly below roast on grill. Place a meat thermometer in centre of roast, reduce heat to low and close lid. Cook until roast reaches 160°F (71°C) for medium, about 3 hours, basting every 20 min. with sauce.
Step 4
Remove roast to cutting board, loosely cover with foil and let rest 30 min. Shave or slice very thinly and serve on Kaiser rolls with some of the sauce.
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