Grilled Bottom Round Roast
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- 3 1/2 pound(s) bottom round roast
- 12 ounce(s) dark beer
- 1/4 cup(s) spicy brown mustard
- 1/4 cup(s) fresh horseradish grated
- 1 teaspoon(s) garlic powder
- 1 teaspoon(s) chilli pepper ground
- 1 teaspoon(s) dried thyme
- 1 tablespoon(s) black pepper
- 1 to 3 teaspoon(s) kosher salt
- Mix beer, peppers, mustard, horseradish, thyme, and garlic in plastic freezer bag.
- Place roast in bag with marinade, express as much air as possible before sealing & refrigerate 12 - 24 hours.
- On the day you plan to cook, let roast in marinade bag come to room temperature.
- Preheat gas grill to 450°F.
- Remove roast from bag & place on plate fat shell up. Salt generously on fat side with Kosher salt.
- Place on grill fat side down. Turn down heat to 350°F Let sear 5 minutes. Then turn roast & sear other sides - 5 minutes apiece. Keep lid down when not turning.
- Decrease temp to 325°F & cook approximately 12 minutes a pound, periodically lifting lid to turn & test with meat thermometer until desired doneness reached.
- Remove from grill, let rest 15 - 25 minutes, slice thin & serve. Enjoy.
This recipe is a personal recipe added by longh2 and has not been tested or endorsed by MyRecipes.
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Grilled Bottom Round Roast Recipe at a Glance
- COURSE: Main Dishes