How to Cook Bottom Round Roast on a Gas Grill: The Ultimate Guide

If you’re someone who thrives on mastering culinary challenges, learning how to cook bottom round roast on a gas grill is an experience that will fill your kitchen with irresistible aromas and the satisfaction of a deliciously completed dish. This guide will walk you through every step, ensuring your roast is the star of your next dinner party.

Introduction

The bottom round roast comes from the rear leg of the cow and is an economical and flavorful cut of meat. However, it requires specific cooking techniques to ensure it is tender and juicy. Utilizing a gas grill offers a convenient way to achieve a beautifully caramelized crust while keeping the interior succulent.

Gathering Your Tools

Before diving into the cooking process, having the right tools is crucial. You will need:

• Gas Grill
• Chef Knife
• Cutting Board
• Meat Thermometer
• Marinade Brush

Ingredients

Preparation

Step 1: Seasoning the Roast

Start by patting the roast dry with paper towels. This helps the seasoning adhere better to the meat. Rub the roast with olive oil and then generously season it with minced garlic, salt, pepper, and thyme. Ensure that the seasoning covers all sides of the meat.

Step 2: Preheating the Gas Grill

Preheat your gas grill to medium-high heat, around 375F to 400F. This temperature will provide a perfect balance for searing the exterior of the roast while cooking it evenly on the inside.

Step 3: Searing the Meat

Place the roast directly on the grill grates. Sear it for about 4-5 minutes on each side, or until you see a nice charred crust. This step is essential for locking in the juices and imparting a smoky flavor to the meat.

Step 4: Indirect Grilling

After searing, move the roast to indirect heat. Adjust your gas grill settings so that only one side is on medium heat, creating an indirect cooking zone. Place a drip pan with chopped onions and beef broth under the grate on the side without direct heat. This will catch the drippings and add moisture to the cooking environment.

Step 5: Cooking to Perfection

Close the lid and cook the roast until it reaches an internal temperature of 135F for medium-rare or 145F for medium. Use a meat thermometer to check the temperature periodically. Depending on the size of your roast, this could take around 1.5 to 2 hours.

Step 6: Resting the Roast

Once the desired internal temperature is reached, remove the roast from the grill and let it rest for at least 15-20 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful.

Step 7: Slicing and Serving

Using a sharp knife, slice the roast against the grain. Serve with the grilled onions and any other sides of your choice. You’ve just created a masterpiece that will leave your guests wanting more.

Tips for Perfect Bottom Round Roast

For the best results, marinate the roast overnight. An acidic marinade can help break down some of the tougher muscle fibers, making the meat even more tender. Also, consider injecting some marinade directly into the meat for added flavor.

Cleaning Up

After a satisfying meal, cleaning up is the final step. Ensure your grill is turned off and cooled before cleaning. Use a cookware cleaner to remove any grease or residue from your grilling tools, and find a suitable cutting board conditioner to maintain your cutting board.

As an Amazon Associate, I earn from qualifying purchases.