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.
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.
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.
- Ann Seranne's Method for Rib Roast of Beef
- Arm Pot Roast
- Beef Roasts
- Blade Roast
- Bolar Blade Pot Roast
- Bottom Round Pot RoastThe Bottom Round Roast (aka Outside Round Roast) is a cut of beef from the rear of a cow. It has one area that is tougher than the other, as it contains two different muscles (between the two muscles is a thick band of connective tissue.) It is usually cut into two, with one cut called a Bottom Round Roast, and the other, the end that comes out into a point, is called a Rump Roast.
- Chateaubriand Roast
- Chuck 7-Bone Pot Roast
- Chuck Blade Pot RoastThis square roast is cut from the shoulder area of the Chuck bordering on the Rib section, making the meat in this spot more tender than other Chuck meat. Though it is often sold boneless, you may also see it with a blade bone in the upper part of the roast, and some rib bones in the lower part of the 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 RoastCut from the rib area of the cow, this boneless roast has had the ribs removed (which would have been ribs 6 to 12 on the cow.) The Rib-Eye muscle (meaning the centre of the rib section) that is left has a streak of fat running through the roast to help baste this tender cut with juice as it cooks. It is almost as tender as a Filet Mignon, but with far more flavour and interest.
- Beef Rib Roasts
- Rolled Rib Roast
- Round Roasts
- Round Tip Pot RoastThis is the most tender of roasts from the Round area of a cow (but remember, all cuts from this area are pretty tough compared to the rest of the cow.) It is boneless, rolled and tied. It will contain 4 different muscles from the round area, including eye of round, and inside and outside (top and bottom) round.
- Shell Roast
- Sirloin Ball Tip Pot RoastThe Sirloin Bottom can be divided into three parts, of which the circular-shaped Ball Tip is one, with the other two being the Flap and the Tri-tip. The Ball Tip is cut away from the other two parts of the Sirloin Bottom along natural seams in the meat, and any bones, cartilage and skin tissue are removed.
- Spoon RoastSpoon 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.
- 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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- Trail Mix Day (Today)Mix up your own Trail Mix, or buy it already mixed. Eat it straight up, or find a muffin or quick-bread recipe that you can bake it into.
"Most importantly, what you get from a greasy spoon is a certain kind of smell that has been almost legislated out of existence. It is cigaretty, certainly, and it also has the catch-throat quality of smoking fat. It is a warm, companionable fug that rises to meet you as you step through the door on a late autumn day and it is how public places used to smell in my childhood in the 1970s. It is real, it is human, and it beats anything I know."
-- Kathryn Hughes (English writer).
-- Kathryn Hughes (English writer).
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