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Grilled Rump Roast with Curried Mustard




Source of Recipe


MOM
1 (3-pound) boneless beef round rump roast
2 tablespoons Dijon-style mustard
1 tablespoon honey
1 teaspoon curry powder
1 teaspoon snipped fresh chives
1/2 cup sour cream
Snipped fresh chives (optional)

Trim fat from meat. Stir together mustard,honey, curry powder and 1 teaspoon chives. Measure about 1 tablespoon of the mustard mixture; brush over meat. Insert a meat thermometer into the center of the meat.

For sauce, in a small bowl combine the remaining mustard mixture and sour cream. Cover and refrigerate until serving time.

In a covered grill arrange medium coals around a drip pan. Test for medium-low heat above the pan. Place meat on grill rack over drip pan. Cover and grill to desired doneness. Allow 1 1/4 to 1 3/4 hours for medium rare (140*F / 60*C) or 1 3/4 to 2 1/4 hours for medium (155*F / 65*C).

Remove meat from grill and cover with foil. Let stand for 15 minutes before slicing. (The meat's temperature will rise 5*F during standing.)

Serve the meat with sauce and, if desired, additional snipped chives.

Makes 12 servings.