Set up your outdoor rotisserie grill for indirect cooking.

Move lava rocks to one side and place aluminum drip pan in its place or bend aluminum to mold to the dome and create a pan for drippings.

Light your grill and use the burner opposite from where you placed your drip pan; leave the burner on high.

Prepare your meat by sprinkling it with the Montreal steak seasoning.

Rub the seasoning into the meat.

Secure the meat on your rotisserie skewer so that it is over the drip pan.

Place the roast on the grill and let the rotisserie run, covered, for 20 minutes.

Quarter the onion and carrot and place in drip pan.

Continue to roast meat covered for 40 minutes, checking the drip pan occasionally for dryness and adding water as needed.

After an hour, use a meat thermometer to check for your desired doneness (160 degrees for medium).

Place roast on a platter.

Take drip pan, add 1/4 cup water and scrape pan drippings.

Discard vegetables and mix pan drippings in with your favorite gravy.

Serve with a baked potato and a salad.