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Roast Beef with Mustard Marinade

Roast Beef with Mustard Marinade is one of the most flavorful roast beef recipes to make at home on the grill. Perfect for Sunday dinner or make ahead for sandwiches this week.

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Grilled Rump Roast is one of our most popular recipes, once you try grilling a beef roast, you’ll never go back to the crock pot!

Roast beef sliced on a cutting board.

Ingredients for Mustard Marinade:

  • Apple Juice
  • Prepared Yellow Mustard, like French’s
  • Butter
  • Brown Sugar
  • Granulated Garlic
  •  Kosher Salt

For the Roast:

How to Marinate a Beef Roast with Mustard:

Mustard marinade in a saucepan.

  • Prepare the marinade in a small sauce pan with apple juice, mustard, butter, brown sugar, garlic and salt. Whisk together and heat over low heat just until heated through and brown sugar is dissolved. Do not boil. 
  • Remove from heat and cool slightly.

injecting mustard marinade into bottom round roast.

  • Inject the marinade into the roast using an injector. Rub any remaining marinade over the outside of the roast.

Dry rubbed bottom round roast.

  • Sprinkle with dry rub and set aside while you prepare a grill fire.

How to Grill Bottom Round Roast:

Grilling a bottom round roast.

  • Prepare the grill to a low fire, about 300° using hickory or pecan for smoke flavor.
  • Cook the roast over indirect fire with the grill closed for about 10 minutes per pound. 

Grilling roast beef.

  • Check the roast using a digital meat thermometer, cooking until desired doneness. We pulled ours at about 140°.

Grilled bottom round roast resting on cutting board.

  • Place the roast on a cutting board or sheet pan to rest for 15 minutes before slicing. 

Sliced roast beef on a cutting board.

  • Use a sharp knife to make thin slices. 

How to Store and Reheat:

  • Store sliced roast in a zip top bag or wrapped in several layers of plastic wrap in the refrigerator up to 4 days. 
  • Reheat roast in a skillet coated with olive oil or add a few tablespoons of beef broth or eater. Cover and cook over medium heat 2 minutes, turn the slices and cook another 2- 3 minutes until heated through.

More Delicious Grilled Roast Beef Recipes:

Plate with slice of white bread, sliced roast beef, french fries.

If you are a mustard-lover, give this Grilled Roast Beef with Mustard Marinade a try. The marinade helps keep the roast tender and juicy and adds plenty of flavor to the smoky meat.

IF YOU LOVE THIS  RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON FACEBOOK & PINTEREST!

Sliced roast beef on a cutting board.
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5 from 2 votes

Roast Beef with Mustard Marinade

Roast Beef with Mustard Marinade is one of the most flavorful roast beef recipes to make at home on the grill. Perfect for Sunday dinner or make ahead for sandwiches this week.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Additional Time15 minutes
Total Time1 hour 55 minutes
Course: Beef
Cuisine: American
Keyword: grilled roast beef, how to make tender roast beef on the grill, Mustard marinade
Servings: 8 Servings
Calories: 349kcal
Author: Milisa

Ingredients

  • ½ cup apple juice
  • 1 tablespoon prepared yellow mustard
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • 1 ½ teaspoons granulated garlic
  • ½ teaspoon kosher salt
  • 2 ½ pound Bottom Round Roast
  • ¼ cup Sweet Garlic and Onion Rub

Instructions

  • Using a small sauce pan, add apple juice, mustard, butter, brown sugar, garlic and salt. Whisk together and heat over low heat just until heated through and brown sugar is dissolved. Do not boil. 
  • Remove from heat and cool slightly.
  • Inject the marinade into the roast using an injector. Rub any remaining marinade over the outside of the roast.
  • Sprinkle with dry rub and set aside while you prepare a grill fire.
  • Prepare the grill to a low fire, about 300° using hickory or pecan for smoke flavor.
  • Cook the roast over indirect fire with the grill closed for about 30 minutes per pound. 
  • Check the roast using a digital meat thermometer, cooking until desired doneness. We pulled ours at about 140°.
  • Place the roast on a cutting board or sheet pan to rest for 15 minutes before slicing. 
  • Use a sharp knife to make thin slices. 

Notes

Store sliced roast in a zip top bag or wrapped in several layers of plastic wrap in the refrigerator up to 4 days. 
Reheat roast in a skillet coated with olive oil or add a few tablespoons of beef broth or eater. Cover and cook over medium heat 2 minutes, turn the slices and cook another 2- 3 minutes until heated through.

Nutrition

Serving: 1g | Calories: 349kcal | Carbohydrates: 6g | Protein: 38g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 124mg | Sodium: 163mg | Sugar: 3g

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