WHY do I call it Spoon Roast? Because this beef roast is so tender you can cut it with a spoon! NO kidding! These are my secret, proven tried and true methods to the most tender roast you will ever experience and its not loaded with fat to get there! Here is the step by step method of how I accomplish a buttery tender Spoon Roast!
Lets start with marinating. Marinade the beef in a airtight freezer bag or container for 48 hrs. Make sure the beef is coated with the mixture as it will aide in tenderizing and flavoring the beef at the same time. Next, when you are ready to start the cooking process, let the meal come to room temp. This should take about 15-30 minutes. Don’t let it go any longer than that. In the meantime, Preheat your oven to 300 degrees. Grab a heavy bottom pot with a lid (I will link one of my favorite ones below) and get the pot scorching out on the stove with a little olive oil in the bottom. Now sear the meat on the top, bottom and each side. I do this by holding it for a few minutes with a pair of tongs — see right picture below. We do this to break down the muscle fiber in the meat which is what makes the meat tough, or as some say, like shoe leather!
This step should not be missed and is one of the most important steps in making the roast tender and buttery! Once the rest of the ingredients are on board, in the oven it goes for about 4 hours. Once done I let it rest for 10-15 minutes and you will have the best roast you’ve ever eaten!
Watch it being made by video!
Spoon Roast
Beef Roast so tender you can cut it with a spoon!
Servings: 6 people
Equipment
- Heavy Bottom Pot
Ingredients
- 2 lbs Sirloin roast
- 1 Onion Sliced
- 1 tbsp Vegetable Better than Bouillon
- 1 tbsp Minced garlic
- 5 Carrots
- 2 tbsp garlic
- 2 tbsp Dijon Mustard
- 1/4 C Balsamic Vinegar
- 1 tsp Apple Cider Vinegar
- 2 tsp onion powder
- 2 tsp Dry Basil
- 2 tsp Dry thyme
- 2 tsp Rosemary
Instructions
- Marinade the Roast for 24 hrs in the refrigerator. Spoon Roast
Preheat oven to 300Preheat a heavy bottom pot with lid to a very high heat. Add in a small amount of olive oil to cover the bottom. I like to use Olive oil Spray. Toss in sliced onion. Sear meat on all 4 sides with a pair of tongs holding it for a couple of minutes per side. Toss onions. Add in a Tbsp of garlic and the last minute and quickly stir to not burn it. Now add about 1 C of water and a tsp of the vegetable bouillon and mix through. Cover and bake in oven for 4 hours. Add carrots in the last one hour.
Marinade 2 Tbsps minced garlic2 Tbsps Dijon Mustard¼ C Balsamic Vinegar½ C soy sauce1 tsp Apple Cider Vinegar 2 Tsp Onion Powder1 tsp salt and pepper2 tsp Dried Basil2 tsp Dried Thyme2 tsp Dried Rosemary
Preheat oven to 300Preheat a heavy bottom pot with a lid to high heat. Add in a small amount of olive oil to cover the bottom. I like to use Olive oil Spray. Toss in sliced onion. Sear meat on all 4 sides with a pair of tongs holding it for a couple of minutes per side. Toss onions. Add in a Tbsp of garlic and the last minute and quickly stir to not burn it. Now add about 1 C of water and a tsp of the vegetable bouillon and mix through. Cover and bake in oven for 4 hours. Add carrots in the last one hour.
Notes
WW Smartpoints
1 point per ounce of roast on all plans
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My husband loves roast with carrots and potatoes. I’ll be trying this recipe!
Awesome!
Cant wait to hear what you all think!
This recipe was very tasty, easy & I’ll definitely have it again. Thank you.
Glad you liked it!
Can you put this in a slow cooker instead of on the stove?
Yes you can. I would leave a good 8+ hrs on low.