Traeger Smoked Bottom Round Roast Beef Food

TRAEGER SMOKED BOTTOM ROUND ROAST BEEF

Traeger Smoked Bottom Round Roast Beef image

A lean beef roast that when smoked low and slow can make an amazing dinner (plus sandwich leftovers!)

Provided by Nick LeRoy

Time 8h50m

Number Of Ingredients 3

Ingredients

4 tbsp course salt
4 tbsp ground pepper
5 cloves garlic

Steps:

sprinkle salt and pepper on the roast.
place roast in a large zip lock bag and place in the fridge for 4 hours
remove roast from the fridge and add another (think layer) of pepper on the fat cap.
slice 5 small holes in roast and insert garlic cloves
add roast to disposable tin pan and add to pellet smoker set at 250 degrees
after 4 hours (or until roast hits 130 degrees) remove roast from pellet smoker
wrap the beef roast in foil, wrap in towel and rest for 30+ minutes.

GRILLED BOTTOM ROUND ROAST

Grilled Bottom Round Roast image

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

Ingredients

3 1/2 lbs boneless bottom round roast
12 ounces lager beer (Yeungling)
1/4 cup spicy brown mustard
1/4 cup fresh horseradish, grated
1 teaspoon garlic granules
1 teaspoon chili pepper, smoked ground chipotle
1 teaspoon dried thyme
1 teaspoon ground nutmeg
1 teaspoon fresh coarse ground black pepper
3 bay leaves

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

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