Grilled Bottom Round Roast - cooking recipe

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

Preparation

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\u00b0F.
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\u00b0F Let sear 5 minutes. Then turn roast & sear other sides - 5 minutes apiece. Keep lid down when not turning.
Decrease fire to 325\u00b0F & 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.