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.
Mom’s Perfect Roast
by
Prep Time: 5 minutes
Cook Time: 45-60 minutes
Keywords: bake roast entree gluten-free low-fat beef
Ingredients (serves 8)
- 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
Instructions
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.
This recipe blog post has been Digiproved © 2013
{ 7 comments… read them below or add one }
Looks delicious! I end up cooking mine lower and slower – at 300 and put my remote thermometer in and take it out at 125, but let it sit for 30 minutes. So.fricken.good! I bought a roast over the weekend and we never used it so its in the freezer – soon though!
Happy Valentine’s Day Mara!
Biz´s last [type] ..Old Stomping Grounds
glad it turned out well… as usual, you use way more garlic powder than i do… i just use a sprinkle… but you know me!
Love you.
I have wanted to master a roast for some time now! It is my soon to be son-in-law’s favorite and I cant’ seem to make a good one. All the type meats you mention are so different.
What cut of meat is the one in the photo?
I wish I could… I wish I could….
I used a sirloin tip roast, but a London broil or eye of round work perfectly too! Good luck!
Haha that card rules.. so many puns. I am a sucker for puns! This roast looks amaze.
I love pot roast – haven’t made it in a long time, but i will use your version!
Jenn@slim-shoppin´s last [type] ..Finally made granola bars that worked!!! (and are amazingly delicious!)
Hi I’m John from Fooduel.com. It is a site in which users vote recipes
from 1 to 10.
There is a ranking of the best recipes and a profile with your recipes ordered. Each recipe has a link to the blog that belongs recipe. This way you will get traffic to your blog
It’s easy, fast and fun. The best Photo recipes will be stay here
I invite you to enter add your blog and upload a recipe with a nice photo.
We would love that you participate with some recipe like this.Look Amazing!
Regards
http://www.Fooduel.com