GRILLED BOTTOM ROUND ROAST

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Grilled Bottom Round Roast image

The overnight marination along bringing roast up to room temp before grilling did the trick. We like our beef rare, especially for leftovers to be used in sandwiches And salads, hence internal temp of just barely to 140 degrees F. You need to check on your roast frequently after initial 30 -40 minutes to reach but not exceed internal temp you prefer (140 - rare, 160 - medium (barely pink inside)). Serve with green salad with balsamic dressing And balsamic marinated onions. Yum, yum, yum. Try to choose a roast that has a shell or rind of fat on one side - ill rest longest on that side on the grill And not dry out the meat. *Cooking time probably too long but does NOT include long marinade.

Number Of Ingredients 10

3 1/2 lbs boneless bottom round roast
12 ounces lager beer (yeungling)
1/4 cup spicy brown mustard
1/4 cup fresh horseradish , grated
1 teaspoon garlic granules
1 teaspoon chili pepper , smoked ground chipotle
1 teaspoon dried thyme
1 teaspoon ground nutmeg
1 teaspoon fresh coarse ground black pepper
3 bay leaves

Steps:

  • Mix beer, peppers, mustard, horseradish, thyme, garlic, bay leaves & nutmeg in plastic freezer bag.Make several slashes through fat shell of roast.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 450F.Remove roast from marinade 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 350F Let sear 5 minutes. Then turn roast & sear other sides - 5 minutes apiece. Keep lid down when not turning.Decrease fire to 325F & 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.

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