Prep time: 20 minutes Total time: 4 hours
This spoon roast is seriously so good and tender! When the temperature drops below 65 here on Cape Cod that’s when I know it’s time to make a roast. This is a great dish to put in the oven and forget for a couple hours. Head to your local butcher and lets get started!
A “spoon roast” is a term used for a flavorful cut of meat – it’s so tender you can cut it with a spoon – and a great choice for slow roasting. After a long and slow cook time, the roast will be tender and moist.
A rub is a blend of flavorful seasonings and it applied to raw food before smoking, grilling or baking.
Step 1: PREP YOUR ROAST
Time to make the rub for your spoon roast. In a small bowl combined your pepper and salt and mix well. Take your roast out of the packaging place into your baking pan. With the salt and pepper rub and cover your entire roast, generously. You want to make sure to coat the sides, top and bottom of your roast.
Slice your small red potatoes in to halves. Peel and chop your carrots into 4 inch long sticks. Peel your garlic and add in the pan. You will now pour your broth and red wine over your roast, potatoes and carrots.
Place your springs of garlic on top of the roast.
Step 2: ROAST THE ROAST
Preheat oven to 325, you will want to bake your roast 25 minutes per pound.
Place your roast in the oven covered, at the half way mark remove the covering and continue to bake.
Remove from the oven and let sit for 15-20 minutes before cutting.
Ingredients
- 2 lb spoon roast
- 1/4 cup of beef broth
- 1/4 cup of red wine of your choice
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup of halved small red potatoes
- 1 cup of chopped carrots
- 8 cloves of garlic
- 5 springs of rosemary
Follow along with this a similar recipe on Youtube https://www.youtube.com/watch?v=GEPf2s5OhLc
