Beef Roast Stuffed with Chorizo Black Bean Salad and Roasted Redskin Potatoes

This summer meal features a beef rump roast stuffed with chorizo sausage.  Cut a hole in the roast being careful not to cut through the outside of the roast.  Stuff in some chorizo and use the meat removed from the roast to make a "cap" to keep the sausage in.  We cooked the roast on a Weber Rotisserie for about two hours.  Slice the meat and serve with enchilada sauce, if you wish.  The meat bastes itself from the inside with the juice from the sausage.  It was juicy and delicious.
 The potatoes were tossed with olive oil and rosemary, skewered and cooked for about 1 hour on the same grill.  The black bean salad mixed the beans with diced bell pepper, tomato and cilantro. (corn is a nice addition to this salad)  It is dressed with a mixture of 4 parts olive oil to 1 part fresh lime juice.