Savory with a hint of sweetness, this roast is a crowd pleaser. Marinate bottom round roast overnight, sear, and roast to tender, juicy perfection.
- 1 (3 lb.) Certified Angus Beef® bottom round roast
- 1 cup dark beer
- 1/2 cup Dijon mustard
- 3 tbsp. teriyaki sauce
- 3 tbsp. brown sugar
- 1 tsp. seasoned salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- Combine all ingredients. Place roast in a large plastic zippered bag and pour marinade over roast. Close bag and marinate in refrigerator 12 to 14 hours.
- Remove roast from refrigerator and pat dry with paper towels. Discard marinade and preheat oven to 450°F. Season roast with an additional 2 teaspoons kosher salt and 1 teaspoon black pepper, if desired, and place in a shallow roasting pan fitted with rack. Roast 15 minutes in preheated oven; reduce heat to 325°F. Cook approximately 1 hour to reach medium (135-140°F) doneness.
- Remove roast from oven, tent loosely with foil and rest 10 minutes before carving.
490 CALORIES Per Serving
SATURATED FAT: 0G