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!
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Recipe Information
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
Instructions
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.
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.
Remove the roast from the refrigerator 30 minutes before grilling to bring it to room temperature. This ensures even cooking.
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.
Sear the bottom round roast on direct heat for 3-4 minutes per side to lock in the flavors and achieve a nice crust.
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).
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.
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.
Slice the roast thinly against the grain for tender and juicy slices. Serve immediately and enjoy!
Nutrition Facts
Calories |
3365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 3196 mg | 139% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.8 g | ||
| Protein | 428.1 g | 856% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 5530 mg | 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.
