Grilled Bottom Round Roast

Overnight marinating along bringing roast up to room temp before grilling makes this roast tender and delicious.

Yield: 1 serving
Community Recipe from


  • 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


  1. Mix beer, peppers, mustard, horseradish, thyme, and garlic in plastic freezer bag.
  2. Place roast in bag with marinade, express as much air as possible before sealing & refrigerate 12 - 24 hours.
  3. On the day you plan to cook, let roast in marinade bag come to room temperature.
  4. Preheat gas grill to 450°F.
  5. Remove roast from bag & place on plate fat shell up. Salt generously on fat side with Kosher salt.
  6. 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.
  7. Decrease temp to 325°F & cook approximately 12 minutes a pound, periodically lifting lid to turn & test with meat thermometer until desired doneness reached.
  8. Remove from grill, let rest 15 - 25 minutes, slice thin & serve. Enjoy.
July 2013

This recipe is a personal recipe added by longh2 and has not been tested or endorsed by MyRecipes.

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