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Grilled Rump Roast with Curried Mustard

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)

1. 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.
2. For sauce, in a small bowl combine the remaining mustard mixture and sour cream. Cover and refrigerate until serving time.
3. 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).
4. 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.)
5. Serve the meat with sauce and, if desired, additional snipped chives.

Makes 12 servings.

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