hello everyone, I need help with a piece of meat, and thought that there would be no better place to get it than right here. My wife brought home a 3lb beef boneless bottom round roast the other night and I don't know how to cook it. I already have it marinated in italian dressing, gaarlic , onion, black pepper, and other stuff that I can,t remember. What temp should I take it off of aigburt? What about dome temps, and cooking times? It is about 3 inches thick at its biggest point. Direct,i'm assuming? Any pointers oor advice will be greatly appreciated.