Grilled Bottom Round Roast

• 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

1. Mix beer, peppers, mustard, horseradish, thyme, garlic, bay leaves & nutmeg in plastic freezer bag.
2. Make several slashes through fat shell of roast.
3. Place roast in bag with marinade, express as much air as possible before sealing & refrigerate 12 - 24 hours.
4. On the day you plan to cook, let roast in marinade bag come to room temperature.
5. Preheat gas grill to 450u0b0F.
6. Remove roast from marinade bag & place on plate fat shell up. Salt generously on fat side with Kosher salt.
7. Place on grill fat side down. Turn down heat to 350u0b0F Let sear 5 minutes. Then turn roast & sear other sides - 5 minutes apiece. Keep lid down when not turning.
8. Decrease fire to 325u0b0F & cook approximately 12 minutes a pound, periodically lifting lid to turn & test with meat thermometer until desired doneness reached.
9. Remove from grill, let rest 15 - 25 minutes, slice thin & serve. Enjoy.

lager, brown mustard, fresh horseradish, garlic, chili pepper, thyme, ground nutmeg, fresh coarse ground black pepper, bay leaves

Taken from www.food.com/recipe/grilled-bottom-round-roast-191367 (may not work)