Remove the beef from the refrigerator and allow it to come to room temperature for 30 minutes or so.
In a dish that is big enough to hold the roast in it’s entirety, combine the garlic powder, Orgasmic Onion, Bone Dust, flour, and herbs. Set aside 2 tsp. of this mixture.
Oil your grids and preheat the grill to 200°F preparing for indirect grilling.
While the grill is preheating, remove any string that is on your roast, pat it dry with paper towel, then coat it with your seasoning mixture. Press the seasonings into your meat and coat every inch of it. Cut the tops off the garlic heads. Season them with the 2 tsp. of herb mix that you set aside. Pour the oil over them.
Sear your beef over the Infrared SIZZLE ZONE™** on every side until the seasoning has caramelized and you have lovely grill marks. Then transfer your meat to a roasting pan with a rack and lid (or tinfoil). Place the beef fat side up with the garlic to either side, and roast on the cool side of your grill, for about 2½ to 3 hours. Check with a meat thermometer inserted into the middle of the roast after the first hour and ¾.
When the roast is 5 to 10 degrees below the medium-rare setting on your thermometer, turn off the grill and remove the roast. Allow it to rest under foil for at least 15 to 20 minutes before slicing and serving.
While you're waiting for the meat to rest, make the gravy and veggies to serve with. Here is a tutorial on how I achieve my gravy, the gravy info is at the bottom, but the same principals apply.
**If you do not have a SIZZLE ZONE™ Side Burner, preheat your grill to high and sear your beef over the preheated hot side of the grill. Turn the grill down to low (200°F) when you’re done searing the meat and cook in the roasting pan over indirect heat.