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Grilled Rump Roast With Curried Mustard

chef.jackson's picture
Ingredients
  Boneless beef round rump roast 3 Pound, 1 piece
  Dijon style mustard 2 Tablespoon
  Honey 1 Tablespoon
  Curry powder 1 Teaspoon
  Snipped fresh chives 1 Teaspoon
  Dairy sour cream 1⁄2 Cup (8 tbs)
Directions

Trim fat from meat.
In a small bowl stir together mustard, honey, curry powder, and the 1 teaspoon chives.
Remove about 1 tablespoon of the mustard mixture; brush over meat.
Insert an oven-going meat thermometer into center of meat.
For sauce, in a small bowl combine the remaining mustard mixture and the sour cream.
Cover and chill 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°) or 1 3/4 to 2 1/4 hours for medium (155°).]
Remove meat from grill and cover with foil.
Let stand for 15 minutes before slicing. (The meat's temperature will rise 5° during standing.)
Serve the meat with sauce and, if desired, additional snipped chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes

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