1 1/2 cups red wine
3 teaspoons Cajun seasoning
1 teaspoon paprika
1 teaspoon butter
1 dash garlic powder
2 teaspoons dried oregano
1 pinch salt
1 cup white sugar
1 (8 ounce) can lemon-lime flavored carbonated beverage
Soak a large sheet of foil in water for about 30 minutes. Place roast in foil and seal tightly. Cover loosely with plastic wrap and cool overnight.
Remove foil from roast. Season with Cajun seasoning, paprika, butter, garlic powder, oregano and salt. Place on grill or on broiler pan. BBQ for 2 to 3 minutes per side, turning every 45 minutes.
Remove foil from roast. Make a slotted round out of one side of foil. Place roast on plastic wrap and secure with kitchen tweezers. Loosely wrap foil with waxed paper if necessary. Place roast on waxed paper. Use plastic wrap to prevent leaking.
Bake for 65 minutes or until internal temperature has reached 165 degrees F (95 degrees C).
Remove foil from roast. Dry roast thoroughly and remove foil from pan slices. Place pan on a hot grill and brush with remaining olive oil. Bring to a boil and cook for 6 minutes per side, turning every 5 minutes.
Remove roast from pan slices and place on rack in oven for 20 minutes, or until internal temperature is 135 degrees F (63 degrees C).
Cook sliced roast on bottom rack of oven for 10 minutes per side, or until internal temp is 180 degrees F (81 degrees C).