The spoon roast got its name because it is “so tender you can eat it with a spoon.” The meat is a sirloin beef that is slow cooked for several hours. The difference between a spoon roast and a pot roast is that a pot roast is made from a cheap cut of beef and is cooked longer than a spoon roast. A spoon roast is made with top sirloin roast, beef sirloin or sirloin beef bottom tips.

Preheat the oven to 325 degrees. Meanwhile, place a sirloin roast in a roaster pan and add about 3 cups of beef broth or stock in the bottom of the pan. Add a sliced onion, a couple carrots and one or two stalks of celery, if desired.

Cover the roast completely with either aluminum foil or the lid of the roaster pan.

Cook the roast at 15 minutes per pound for the roast to be rare, 18 minutes a pound for a medium roast, and 20 to 25 minutes per pound if you want the roast to be well done.

When the proper amount of time has lapsed, take the roast out and let it rest on the counter for 15 minutes. This settles the juices back into the roast.

References and Resources

Practically Edible: Spoon Roast