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Spoon Roast



Spoon Roast is not an actual cut of meat, but rather a marketing term for a cut of beef sirloin, top sirloin roast or "sirloin beef bottom tips", or a cut of lamb, that with low and slow cooking comes out so tender you can "scoop the meat with a spoon." So, essentially, it is somewhat close to being higher grade of pot roast beef that doesn't require quite as much cooking time as a pot roast.

Some stores tumble Spoon Roasts for you in a marinade.

Cooking Tips

Bake in oven with some water in a covered casserole dish at 325 F (160 C), allowing 15 minutes per pound for rare, 18 minutes per pound for medium, 20 to 25 minutes per pound for well done.

History Notes

The term "Spoon Roast" was possibly invented by the owner (a Mr Schneider) of the Longmeadow Community Market (closed January 2003) in Longmeadow, Massachusetts, sometime after the mid 1950s. His Spoon Roast cut was a top sirloin section, cut in half opposite to how you'd cut it for steaks.

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See also:

Beef Roasts

Ann Seranne's Method for Rib Roast of Beef; Arm Pot Roast; Beef Rib Roasts; Beef Roasts; Blade Roast; Bolar Blade Pot Roast; Bottom Round Pot Roast; Chateaubriand Roast; Chuck 7-Bone Pot Roast; Chuck Blade Pot Roast; Chuck Cross Rib Pot Roast; Chuck Eye Pot Roast Boneless; Chuck Roast; Eye of Round Roast; Front Cut Beef Brisket; Heel of Round Pot Roast; Lip-On Ribeye; Pot Roasts; Prime Rib Roast; Rib-Eye Roast; Rolled Rib Roast; Round Roasts; Round Tip Pot Roast; Shell Roast; Sirloin Ball Tip Pot Roast; Spoon Roast; Standing Rib Roast; Top Blade Pot Roast; Top Round Pot Roast; Top Sirloin Roast; Tri-Tip Roast; Under Blade Pot Roast

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Bon mots

"Beasts feed. Man eats. Only the man of intellect knows how to eat."

-- Jean-Anthelme Brillat-Savarin (French food writer. 1 April 1755 - 2 February 1826)

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