Grilled Bottom Round Roast

Elevate your grilling game with this tender and flavorful Grilled Bottom Round Roast, a perfect centerpiece for any barbecue or celebratory meal. This recipe transforms a lean cut of beef into a mouthwatering masterpiece by marinating it in a savory blend of soy sauce, Worcestershire sauce, olive oil, and aromatic herbs like fresh rosemary and thyme. A quick sear over high heat locks in the juices, while slow cooking on indirect heat ensures a perfectly even cook. With its bold seasoning of garlic, paprika, onion powder, and black pepper, this roast delivers a smoky, herbaceous flavor that's sure to impress. Serve thinly sliced for optimal tenderness, and pair it with your favorite grill-side vegetables or hearty sides for a complete, satisfying meal. Perfect for weekend grilling or special occasions, this recipe is your go-to for achieving restaurant-quality beef at home!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 3 lbs bottom round roast
• 3 tbsp olive oil
• 1.5 tbsp soy sauce
• 1.5 tbsp Worcestershire sauce
• 4 cloves garlic cloves
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 1 tsp black pepper
• 2 tsp kosher salt
• 1 tsp onion powder
• 1 tsp ground paprika

Directions

Step 1

In a small bowl, mix together the olive oil, soy sauce, Worcestershire sauce, minced garlic, finely chopped rosemary, thyme, black pepper, salt, onion powder, and paprika to create the marinade.

Step 2

Place the bottom round roast in a resealable plastic bag or a large dish. Pour the marinade over the roast, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Step 3

Remove the roast from the refrigerator 30 minutes before grilling to bring it to room temperature. This ensures even cooking.

Step 4

Preheat your grill to medium-high heat. For charcoal grills, prepare a two-zone fire with coals on one side for direct heat and no coals on the other side for indirect heat.

Step 5

Sear the bottom round roast on direct heat for 3-4 minutes per side to lock in the flavors and achieve a nice crust.

Step 6

Move the roast to the indirect heat side. Close the grill lid and cook the roast at approximately 350°F for 75-90 minutes, or until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).

Step 7

Avoid overcooking as the bottom round roast is lean and can become dry if cooked too long. Use a meat thermometer to check the internal temperature.

Step 8

Once the roast is done, remove it from the grill and tent with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.

Step 9

Slice the roast thinly against the grain for tender and juicy slices. Serve immediately and enjoy!

Nutrition Facts

Serving size	1475.7 grams (1475.7g)

Amount per serving	% Daily Value*
Calories	3365

Total Fat 164.20g	211%
Saturated Fat 53.00g	265%
Polyunsaturated Fat 4.00g
Cholesterol 1201mg	400%
Sodium 3197mg	139%
Total Carbohydrate 15.20g	6%
Dietary Fiber 2.60g	9%
Total Sugars 2.80g
Protein 428.10g	856%

Vitamin D 0IU	0%
Calcium 214mg	16%
Iron 37mg	206%
Potassium 5530mg	118%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 52.7%

Carbs: 1.9%