Grilled Bottom Round Roast Recipes
GRILLED BOTTOM ROUND ROAST
I needed to conquer what promised to be an especially tough bottom round roast from a steer who lived his life chomping only grass & clambering up & down mountainous terrain. 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 & 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 Recipe #43044 & green salad with balsamic dressing & balsamic marinated onions. Yum, yum, yum. Try to choose a roast that has a shell or rind of fat on one side - it'll rest longest on that side on the grill & not dry out the meat. *Cooking time probably too long but does NOT include long marinade.
Provided by Busters friend
Categories Roast Beef
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
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 450°F.
- 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 350°F Let sear 5 minutes. Then turn roast & sear other sides - 5 minutes apiece. Keep lid down when not turning.
- Decrease fire to 325°F & 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.
Nutrition Facts : Calories 226.2, Fat 7.2, SaturatedFat 2.4, Cholesterol 96.8, Sodium 167.1, Carbohydrate 2.3, Fiber 0.5, Sugar 0.1, Protein 35.8
SMOKED BOTTOM ROUND ROAST RECIPE
The bottom round roast, also referred to as the rump roast, is a lean cut of beef located near the hindquarters of the steer. A bottom round roast is often oven baked. It can also be braised for a long time in liquid to be served as a pot roast. It doesn't require a marinade or brine in my opinion. But, it can benefit from a good amount of seasoning or even a coating of mustard with a dry rub applied to form a crust.
Provided by cavetools
Categories Main Course
Number Of Ingredients 7
Steps:
- Remove the roast from the refrigerator 40 minutes prior to cooking and allow it to come to room temperature.
- Set up and preheat your smoker to 250°F.
- If using an electric smoker, fill the water bowl half way and place wood chips in the tray.
- Open the top vent and. For a pellet grill, fill the hopper with enough pellets for up to 2 hours and ignite the grill with the top open.
- Close the doors and lids on both smokers and allow them to come to temperature.
- In a mixing bowl, whisk together the pepper, garlic powder, onion powder, salt, and sugar.
- Coat the beef with the mustard using a brush or your hands.
- Place the spice rub on all side of the roast, pressing it into the mustard so it sticks.
- Place the roast directly on the smoker rack.
- Insert the probe thermometer in one end of the roast (if a thermometer is attached).
- Smoke for 90 minutes to 1 hour and 45 minutes or until the internal temperature reads 130 to 135°F.
- Remember to check the water, wood chips, or pellets and replenish as needed.
- Remove the cooked round roast to a clean cutting board and tent with foil.
- Allow the meat to rest for at least 15 minutes before slicing.
- Slice the cooked bottom round roast as thinly as possible, similar to how a deli would slice it.
- This results in tender portions that are not chewy.
- Place the slices on a platter and serve with your favorite side dishes.
Nutrition Facts : ServingSize 112 g, Calories 210 kcal
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