Savory Grilled Bottom Round Roast with Spicy Beer Marinade
Elevate your grilling game with this succulent Grilled Bottom Round Roast, marinated overnight in a bold, spicy lager beer blend that tenderizes the meat and infuses it with dynamic flavors. Sourced from a grass-fed steer that enjoyed a lively, natural upbringing, this roast is sure to impress your guests and satisfy your own culinary cravings. The key to achieving a perfect sear and juicy interior lies in the careful preparation, which includes slashing the fat cap to allow the marinade to penetrate deeply and ensure moistness during cooking. Perfectly cooked to a rare 140°F, this roast is ideal for enjoying immediately or using in sandwiches and salads the next day. Pair it with your favorite green salad drizzled in a tangy balsamic dressing and some balsamic-marinated onions for a delightful meal. Experience the rich flavors and satisfying textures of this mouthwatering beef dish that's perfect for gatherings or cozy dinners at home.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
boneless bottom round roast
3.5 lbs (Make several slashes through the fat cap.)
lager beer
12 ounces (Use a quality lager such as Yeungling.)
spicy brown mustard
1/4 cup (None.)
fresh horseradish, grated
1/4 cup (None.)
garlic granules
1 teaspoon (None.)
smoked ground chipotle
1 teaspoon (Chili pepper.)
dried thyme
1 teaspoon (None.)
ground nutmeg
1 teaspoon (None.)
fresh coarse ground black pepper
1 teaspoon (None.)
bay leaves
3 (None.)
Instructions
1
In a large plastic freezer bag, combine the lager beer, spicy brown mustard, grated horseradish, garlic granules, smoked ground chipotle, dried thyme, ground nutmeg, and coarse ground black pepper. Mix well.
2
Make several slashes through the fat cap of the bottom round roast to enhance the marinade's absorption.
3
Place the roast inside the marinade bag, ensuring it is well-coated. Squeeze out as much air as possible before sealing the bag. Refrigerate for 12 to 24 hours to allow flavors to develop.
4
On the day of grilling, remove the roast from the refrigerator and let it come to room temperature while still in the marinade bag.
5
Preheat your gas grill to 450°F (232°C).
6
Carefully take the roast out of the marinade bag and place it fat side up on a plate. Generously season the fat side with kosher salt.
7
Place the roast on the grill with the fat side down and immediately reduce the heat to 350°F (177°C). Allow it to sear for 5 minutes before flipping it to sear the other sides, cooking for 5 minutes on each side while keeping the grill lid closed when not turning.
8
Reduce the grill temperature to 325°F (163°C) and continue to cook for approximately 12 minutes per pound, monitoring the internal temperature with a meat thermometer. Aim for an internal temperature of 140°F (60°C) for rare, or 160°F (71°C) for medium doneness.
9
Once the desired doneness is reached, remove the roast from the grill and let it rest for 15 to 25 minutes. This resting time helps retain the juices for a more flavorful slice.
10
Slice the roast thinly against the grain and serve. Enjoy as a main course or use for scrumptious sandwiches and salads.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What cut of beef is used in this recipe?
The recipe calls for a 3.5 lb boneless bottom round roast.
What type of beer is recommended for the marinade?
A quality lager beer is recommended, such as Yeungling.
How long should the roast be marinated?
The roast should be refrigerated in the marinade for 12 to 24 hours to allow the flavors to fully develop.
Why should I slash the fat cap of the roast?
Slashing the fat cap enhances the absorption of the marinade and helps ensure the meat remains moist during cooking.
What are the primary spices in the spicy beer marinade?
The marinade includes spicy brown mustard, grated horseradish, garlic granules, smoked ground chipotle, dried thyme, ground nutmeg, and black pepper.
What is the first step in preparing the marinade?
In a large plastic freezer bag, combine the lager, mustard, horseradish, garlic, chipotle, thyme, nutmeg, and pepper and mix well.
Should the roast be cold when it goes on the grill?
No, you should remove the roast from the refrigerator and let it come to room temperature while still in the marinade bag before grilling.
What temperature should the gas grill be preheated to?
The grill should be preheated to 450°F (232°C).
How should I season the roast before putting it on the grill?
After removing it from the marinade, place it fat side up and generously season the fat side with kosher salt.
Which side of the roast goes on the grill first?
The roast should be placed on the grill with the fat side down.
What is the initial searing temperature?
Once the roast is on the grill, immediately reduce the heat to 350°F (177°C) for the searing process.
How long do you sear each side of the roast?
Each side should be seared for approximately 5 minutes.
What temperature is used for the main cooking duration?
After searing, reduce the grill temperature to 325°F (163°C).
How many minutes per pound should the roast cook?
The roast should cook for approximately 12 minutes per pound after the initial searing.
What is the internal temperature for a rare roast?
Aim for an internal temperature of 140°F (60°C) for rare doneness.
What is the internal temperature for a medium roast?
Aim for an internal temperature of 160°F (71°C) for medium doneness.
How long should the roast rest after grilling?
The roast should rest for 15 to 25 minutes before slicing.
Why is the resting period important?
Resting the meat helps retain the juices, ensuring a more flavorful and moist slice.
How should the roast be sliced for serving?
The roast should be sliced thinly against the grain.
What can I do with leftover roast?
Leftovers are excellent for making scrumptious sandwiches or adding to salads the next day.
Is this recipe suitable for grass-fed beef?
Yes, the recipe specifically highlights using beef from a grass-fed steer for rich flavor.
Does the recipe include bay leaves?
Yes, the ingredients list includes 3 bay leaves.
What kind of salad pairs well with this dish?
A green salad with a tangy balsamic dressing and balsamic-marinated onions is a perfect pairing.
Can I use fresh horseradish?
Yes, the recipe calls for 1/4 cup of grated fresh horseradish.
Is smoked chipotle necessary?
The smoked ground chipotle provides a dynamic smoky flavor that characterizes the dish.
Should the grill lid be open or closed?
The grill lid should be kept closed when you are not actively turning the meat.
How many ingredients are in this recipe?
There are 10 main ingredients listed for this roast and marinade.
How much horseradish is used?
The recipe uses 1/4 cup of grated horseradish.
Is the garlic fresh or granulated?
The recipe specifies using 1 teaspoon of garlic granules.
What is the total weight of the meat?
The recipe uses a 3.5 lb boneless bottom round roast.