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    You are in: Home / Recipes / Grilled Bottom Round Roast Recipe
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    Grilled Bottom Round Roast

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on July 05, 2013

      This turned out beautifully! I didn't decide to make it until the morning of, so instead of marinating overnight I injected the seasonings directly into the meat and let sit in the fridge for about 6 hours before bringing to room temperature. Definitely did the trick! I served it with a cobb salad, baked mac and cheese, and corn on the cobb.

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    • on July 20, 2009

      Awesome recipe! I bought this type of roast not knowing anything about the cut and found this recipe, thank god! I added a little balsamic vinegar to the marinade just for a little added flavor. I used a Black and Tan Yuengling. It came out great! We cooked it a little less than the 12 minutes per lb and took it off a little early because we were worried about overcooking. Still great! I served it with baked potato, garden fresh salad and green beans. It's a good roast for when people have differing tastes in doneness because you can always serve them an end cut. Thanks Again!!

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    Nutritional Facts for Grilled Bottom Round Roast

    Serving Size: 1 (202 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 226.1
     
    Calories from Fat 64
    28%
    Total Fat 7.2 g
    11%
    Saturated Fat 2.4 g
    12%
    Cholesterol 96.8 mg
    32%
    Sodium 167.0 mg
    6%
    Total Carbohydrate 2.3 g
    0%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.1 g
    0%
    Protein 35.8 g
    71%

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