Beer and Brown Sugar Marinated Bottom Round Roast

I'm always looking for new ways to prepare a good roast.  Roasts are my go-to when there is company coming for Sunday lunch or dinner.  This is a new favorite.

1 (3 lb) Certified Angus Beef bottom round roast
1 cup of 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 Ziploc bag and pour marinade over roast.  Close bag and marinate in the refrigerator for 12 - 14 hours.  

Remove the roast from the refrigerator and pat dry with paper towels.  Discard marinade and preheat oven to 450 degrees.  Season roast with an additional 2 tsp kosher salt and 1 tsp black pepper and place in a shallow roasting pan fitted with rack.  Roast 15 minutes and then reduce heat to 325 degrees.  Cook approximately 1 hour to reach medium doneness.   (I like mine medium-well done, so I extend the time to 1 hour and 15 minutes.)

Remove roast from oven and tent loosely with foil.  Let it rest for 10 minutes before carving.