Grilled Rump Roast with Curried Mustard
|Boneless beef round rump roast||3 Pound (1 Roast)|
|Dijon-style mustard||2 Tablespoon|
|Curry powder||1 Teaspoon|
|Snipped fresh chives||1 Teaspoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Trim fat from meat.
Stir together mustard, honey, curry powder, and chives.
Brush about 1 tablespoon of the mustard mixture on roast.
Insert a meat thermometer near the center of the roast.
For sauce, mix the remaining mustard mixture with sour cream; cover and chill.
Arrange preheated coals around a drip pan in a covered grill.
Test for medium-low heat above pan.
Place roast on grill over drip pan.
Cover and grill for 1 1/2 to 2 hours or till desired doneness (145° for medium-rare, 160° for medium doneness).
Remove roast from grill and cover with foil.
Let stand 15 minutes before slicing.
Serve with sauce and, if desired, snipped chives.