Mom’s Perfect Roast

by Mara @ What's For Dinner? on February 14, 2013

in beef, family recipe, simple recipe

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.

sirloin roast


Mom’s Perfect Roast

by What’s For Dinner?

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


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.

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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!


Digiprove sealThis recipe blog post has been Digiproved © 2013

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{ 7 comments… read them below or add one }

Biz February 14, 2013 at 2:49 PM

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 blog post ..Old Stomping Grounds


mom February 14, 2013 at 3:40 PM

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.


Lisa February 15, 2013 at 12:05 PM

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….


Mara @ What's For Dinner? February 15, 2013 at 12:50 PM

I used a sirloin tip roast, but a London broil or eye of round work perfectly too! Good luck!


janetha February 18, 2013 at 12:46 PM

Haha that card rules.. so many puns. I am a sucker for puns! This roast looks amaze.


Jenn@slim-shoppin February 18, 2013 at 10:26 PM

I love pot roast – haven’t made it in a long time, but i will use your version!
Jenn@slim-shoppin´s last blog post ..Finally made granola bars that worked!!! (and are amazingly delicious!)


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