i A mixture of mustard， oone)~ curry FV~ o<br > ~ }he remainin$T mustard mixture into sour cream for a roCneshing sauce.<br > ~! 3.pound boneless beef round Trim fat from meat. Stir together mustard， hone? ，<br > ; rump roast curry powder， and 1 teaspoon chives. Measure about<br > ~2 tablespoons Dijon-style mustard 1 tablespoon of the mustard mixture; brush over meat.<br > ~i tablespoon honey Insert a meat thermometer into the center of the meat.<br > 1] teaspoon curry powder<br > [[ I~ teaspoon snipped fresh chives For sauce， in a small bowl combine the remaining<br > ~ cup dairy sour cream mustard mixture and sour cream. Cover and chill till<br > ~J~ Snipped fresh chives (optional) serving time，<br > ~， In a covered grill arrange medium coals around a drip<br > pan. Test for medium-low hear above the pan. Place<br > ~":~ Y meat on grill rack over drip pan. Cover and grill to<br > ;~[ desired doneness. [Allow I ~/4 to 13/4 hours for medium<br > ~;~ rare (140~) or 13/4 to 2~4 hours for medium (155~).]<br > [; " Remove meat from grill and cover with foil. Let stand<br > tili[ for 15 minutes before slicing. (The meat s temperature<br > ; ~i will rise 5~ during standing.)<br > g?. Serve the meat with sauce and， if desired， additional<br > ~;~:. snipped chives. Makes 12 servings.<br > ~，~:1 Nutrition iuformation per serving: 202 calories， 26 g protein，<br > 2 g carbohydrate， 9 g fat (4 g saturated)， 81 mg cholesterol，<br > ~ 108 mgsodium.<br > !::j<br >