Grilled Bottom Round Roast Recipe

Conquer even the toughest bottom round roast with this foolproof grilling recipe! Marinated overnight and brought to room temperature, this recipe delivers a perfectly rare, juicy roast ideal for sandwiches and salads. The key? Choosing a roast with a fat cap, which protects the meat during grilling. Learn how to achieve that coveted rare (140°F) or medium (160°F) internal temperature with step-by-step instructions and tips for grilling success. Serve with your favorite sides for a mouthwatering meal the whole family will love! (Pairs perfectly with Recipe #43044, a green salad with balsamic dressing, and balsamic marinated onions.)

Prep Time 20 mins

Cook Time 70 mins

Calories 226.2 kcal

Protein 71g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Grilled Bottom Round Roast

Boneless Bottom Round Roast
Lager Beer
Spicy Brown Mustard
Fresh Horseradish
Garlic Granules
Chili Pepper
Dried Thyme
Ground Nutmeg
Fresh Coarse Ground Black Pepper
2 bay leaves

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How to Make Grilled Bottom Round Roast

In a large plastic freezer bag, combine 12 oz beer, 1 red bell pepper (chopped), 1 green bell pepper (chopped), 1/4 cup Dijon mustard, 2 tablespoons prepared horseradish, 1 tablespoon fresh thyme leaves, 4 cloves garlic (minced), 2 bay leaves, and 1/4 teaspoon ground nutmeg.
Make several slashes through the fat cap of the bottom round roast.
Place the roast in the bag with the marinade. Squeeze out as much air as possible, seal tightly, and refrigerate for 12-24 hours.
On cooking day, remove the roast from the refrigerator and allow it to come to room temperature (about 2 hours).
Preheat your gas grill to 450°F (232°C).
Remove the roast from the marinade bag and place it on a plate, fat cap up.
Generously salt the fat side with kosher salt (about 2 tablespoons).
Place the roast on the preheated grill, fat side down.
Reduce the grill temperature to 350°F (177°C) and sear for 5 minutes.
Flip the roast and sear each of the other sides for 5 minutes each.
Keep the grill lid closed when not turning the roast.
Reduce the grill temperature to 325°F (163°C). Cook for approximately 12 minutes per pound, periodically lifting the lid to turn and check the internal temperature with a meat thermometer until it reaches your desired doneness (140°F for rare, 160°F for medium).
Remove the roast from the grill and let it rest for 15-25 minutes before slicing thinly and serving.
Enjoy your perfectly grilled bottom round roast!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

Fat

12g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Salads Main Courses Lunch Main Dish / Dinner Side Dishes Beef & Red Meat Steak Recipes The Americas American Gluten Free Summer Recipes Game Day Recipes Grilling & Bbq

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Frequently Asked Questions

How long does it take to make Grilled Bottom Round Roast?

Grilled Bottom Round Roast takes about 90 minutes from start to finish — roughly 20 minutes to prepare and 70 minutes to cook.

How many calories are in Grilled Bottom Round Roast?

Grilled Bottom Round Roast has approximately 226.2 calories per serving, with about 71 g protein, 0 g carbohydrates and 11 g fat.

What ingredients do I need for Grilled Bottom Round Roast?

The key ingredients for Grilled Bottom Round Roast are Boneless Bottom Round Roast, Lager Beer, Spicy Brown Mustard, Fresh Horseradish, Garlic Granules, Chili Pepper. See the full list with measurements above.