Grilled Rump Roast with Curried Mustard - Kraft Recipes Top
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Grilled Rump Roast with Curried Mustard

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  • 1. Trim fat from meat. Stir together mustard, honey, curry powder and 1 teaspoon chives. Measure about 1 tablespoon of the mustard mixture and brush over meat. Insert a meat thermometer into the center of the roast.
  • 2. For sauce, in a small bowl, combine the remaining mustard 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 the drip pan. Cover and grilled to desired doneness. (For grilling times see notes below)
  • 4. Remove meat from grill and cover with foil. Let stand for 15 minutes before slicing. (The meats temperature will rise 5*F during standing).
  • 5. Serve the meat with sauce and, if desired, snipped chives.


For desired doneness allow the following times: 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). Make sure the roast is sliced against the grain.

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