Mom’s Perfect Roast
So many times over the course of the last few years, I've tried to duplicate recipes that I remember from growing up. Many times, I end up calling my mom and finding out after the fact, what exactly I did differently. For as long as I can remember, any time I have something that resembles a roast at my mom's house, it has a very specific flavor. I've tried a few times to duplicate it, and as usual, I would come close but not quite right.
I finally just sucked it up and asked my mom what to do with this 3-pound roast I had sitting in my fridge. In a two-line text message, she told me what to do and BINGO! It was perfect. Of course I'd been over-thinking it over the years and using way too many ingredients, cooking the roast too long, and assuming that it was something way more complicated than the super-simple process that it was. I used my amazing thermometer with the external read-out to make sure I took the roast out at the right time.
Prep Time: 5 minutes
Cook Time: 45-60 minutes
Keywords: bake roast entree gluten-free low-fat beef
- 1 3-pound sirloin roast (London broil, tip roast, eye of round, etc.)
- 1/3 cup ketchup
- 1/4 cup low-sodium soy sauce
- 1 Tablespoon Kitchen Bouquet (or other gravy browning sauce)
- 2 teaspoons garlic powder
- salt & pepper
Pre-heat the oven to 350*F.
Sprinkle the roast with salt and pepper, and the garlic powder.
Place the roast in a baking dish or roasting pan.
Mix together the ketchup, soy sauce, and kitchen bouquet and pour this mixture over the roast.
Place the roast in the oven and cook until rare (135*F).
It will look something like this:
Remove from the oven and allow to sit at least 10 minutes before serving.
Slice thinly and serve.
Here's some perspective on this roast: Adam is not a roast/steak person, and he had two servings. The seasoning was so perfect that both of us were licking our fingers after serving ourselves.
I'm so happy that I can now make a "just like mom's" roast whenever I want!
And on that note, Happy Valentine's Day!