Grilled Bottom Round Roast

Name: Grilled Bottom Round Roast
Ingredients: 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

10 ingredients

9 steps

Ingredients

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

Directions

1

Mix beer, peppers, mustard, horseradish, thyme, garlic, bay leaves & nutmeg in plastic freezer bag.
2

Make several slashes through fat shell of roast.
3

Place roast in bag with marinade, express as much air as possible before sealing & refrigerate 12 - 24 hours.
4

On the day you plan to cook, let roast in marinade bag come to room temperature.
5

Preheat gas grill to 450°F.
6

Remove roast from marinade bag & place on plate fat shell up. Salt generously on fat side with Kosher salt.
7

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.
8

Decrease fire to 325°F & cook approximately 12 minutes a pound, periodically lifting lid to turn & test with meat thermometer until desired doneness reached.
9

Remove from grill, let rest 15 - 25 minutes, slice thin & serve. Enjoy.