Grilled Rump Roast With Curried Mustard
|Boneless beef round rump roast||3 Pound, 1 piece|
|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.
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.