Grilled Ranch Roast

1 (3 to 4 pound) roast beef
1 bottle ranch dressing
1/3 cup cracked black pepper
3 tablespoons red wine vinegar
1 teaspoon oregano
1 to 2 teaspoons chopped garlic

Place roast in a resealable plastic bag.

Mix remaining ingredients, pour into bag. Seal bag, turning it several times to coat the roast. Refrigerate overnight, turning the bag a couple times.

After charcoal is ready, push briquettes to the sides of the grill, leaving a small open space in the center.

Remove the roast from the bag, and place in the center of the grill. Grill about 25 minutes per pound, turning from time to time.