Make five or six 5-inch-long slits along the top of the roast, cutting almost through it. Sprinkle with salt and pepper.

Combine basil and garlic in a medium mixing bowl; stuff mixture into the slits in meat. Tie the meat with heavy-duty string to hold slits closed. Drizzle with olive oil.

To grill, arrange medium coals around a drip pan in a grill with a hood. Test for medium-low heat above the pan. Place meat on grill rack over drip pan but not over coals. Insert a meat thermometer; lower the grill hood. Grill for 45 minutes to 1-1/2 hours or until the meat thermometer registers the desired temperature (160 degrees F for medium, 170 degrees F for well done). Add more coals as necessary. Let meat stand, covered, for 10 minutes (its temperature will rise slightly).

To oven-roast, place meat on a rack in a shallow roasting pan. Insert a meat thermometer. Roast, uncovered, in a 425 degree F oven for 15 minutes. Reduce oven temperature to 350 degrees F; roast for 35 to 45 minutes more or until desired doneness (160 degrees for medium). Let meat stand, covered, for 10 minutes (its temperature will rise slightly). Makes 10 to 12 servings.

To transport to a potluck: Place meat in a shallow container; cover and chill 2 to 24 hours. Transport in an insulated cooler with ice packs. To serve, place meat on a cutting board and cut into slices.