A mixture of mustard, honey, curry powder, and chives makes a glistening glaze for the roast. Then stir the remaining mustard mixture into sour cream for a refreshing sauce.
Ingredients
- 1 3-pound boneless beef round rump roast
- 2 tablespoon Dijon-style mustard
- 1 tablespoon honey
- 1 teaspoon curry powder
- 1 teaspoon snipped fresh chives
- 1/2 cup dairy sour cream
- 1 - 2 tablespoon snipped chives (optional)
Preparation
1. 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.
2. For sauce, mix the remaining mustard mixture with sour cream; cover and chill.
3. 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 11/2 to 2 hours or until desired doneness (145 degrees F for medium-rare, 160 degrees F. 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.
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