How to Cook a Spoon Roast 3 Ways

A cut of meat that cooks up so tenderly, you can eat it with a spoon? Yep, that’s what you’re after when you set out to cook a spoon roast.

The term “spoon roast” is a casual reference to a nicely marbled and flavorful top sirloin roast or ribeye. Read on for how to cook a spoon roast via roasting, grilling, or slow cooking.

3 cooking methods 

Below are simple, straightforward roast recipes ideal for any marbled beef roast. 

1. Roasting

1. Preheat the oven to 425°F or 218°C.
2. Line a roasting pan with foil and place a roasting rack on top.
3. Mix a blend of dry spices in a bowl and generously rub it all over the roast with olive oil. The spice rub should cover every inch for maximum flavor. If you don’t have an opinion about spices, go simple with salt and pepper. Or, see the printable spoon roast recipe below.
4. Roast the meat for 15 minutes. Reduce the oven temperature to 225°F or 107°C. Let it roast at this temperature until it reaches an internal temperature of 150°F (66°C) for a juicy medium well. See the temperature section below for more information. 
5. Remove the roast from the oven, tent it with foil, and let it rest for 15 minutes before you slice and serve. 

2. Grilling 

1. Heat half of your grill so you have two heat zones, a direct side and an indirect side. 
2. Season your spoon roast with salt and pepper or whatever spices you prefer. A bit of olive oil can help your dry spices stick.
3. Grill the meat directly over the flame for about 5 minutes per side.
4. Cover your roast beef in foil and cook on indirect heat for about an hour.
5. Check the temperature with a meat thermometer. If it’s reached your desired temperature, remove it from the grill and let it rest for 15 minutes before slicing and serving.

3. Slow cooking 

1. Season the beef with your preferred combination of spices and herbs. 
2. Place it in the crockpot with 1/2 cup of beef broth or any other preferred sauce or liquid.
3. Close the lid and cook the roast on low until the meat is spoon-tender. The cook time should be about 8 to 10 hours.
4. Allow the meat to rest for 15 minutes before carving.
5. Bonus tip: Mix the juices in the bottom of the slow cooker with flour and butter to make a rich beef gravy.

Doneness temperature

No matter which roast beef recipe you choose, you’ll need a target temperature. If you’re after a pull-apart texture, aim for a higher internal temperature. Collagen and connective tissues in the meat don’t really break down until the temperature hits 140°F (60°C) or higher. I’d aim for a medium well temperature of 155°F (68°C) for the tenderest of bites.

Having said that, you may still prefer to experiment with different cooking levels. If you plan on thin-slicing the meat to use in roast beef sliders, roast beef wraps, or roast beef sandwiches, for example, a lower temperature is appropriate.

See the table below for the target temperatures that will deliver medium rare, medium, medium well, and well done meat.

Doneness	Internal Meat Temperature
Medium Rare	138°F or 58°C
Medium	145°F or 63°C
Medium Well	155°F or 68°C
Well Done	160°F or 71°C or more

More tips for the perfect spoon roast 

• Choose a top sirloin with a good layer of fat at the top. This fat adds more moisture as the meat cooks.
• If the roast has been in the refrigerator, let it sit at room temperature for 30 minutes before you cook it.
• You can also marinate the spoon roast before cooking for an hour or overnight.
• Add vegetables and sauce options for the crockpot or roasting methods to infuse more flavor. Onions, carrots, potatoes, Worcestershire sauce, tomato juice, red wine, and apple juice are all good choices. You can combine these with black pepper, garlic powder, and red pepper flakes.
• Save the pot or pan drippings to make a rich gravy you can spoon over the sliced roast. Whisk flour melted butter to the drippings in a saucepan and heat on a stove until it thickens.
• Serve your tender roast with the right wine. Try a red Bordeaux, Syrah, Malbec, Cabernet Sauvignon, or Zinfandel.