Can you put a spoon roast in the crock pot?

Place roast in skillet and sear on all sides until browned. Transfer roast to slow cooker. Add onion, garlic, carrots, celery, broth and Guinness to slow cooker. Cover and cook on high for 3 hours.

What is a spoon roast good for?

A roast labeled “spoon roast” or “top sirloin” is a flavorful cut of beef from the sirloin and an excellent choice for slow roasting. After a long, slow cook time, the roast is tender and moist; thus the name spoon roast, as it’s so fall-apart tender you can eat it with a spoon.

How do you cook a beef spoon roast?

Place the spoon roast into a roasting pan, and then put it into a cold oven. Turn the oven up to 450 degrees (conventional setting), cook for 10 minutes after it has reached 450. Lower the heat to 325 degrees. For medium rare, cook at that temperature 12 to 15 minutes for every pound of meat.

How long does it take to cook a spoon roast?

Oven Method

  1. Let Spoon Roast stand at Room Temperature 30 minutes before cooking.
  2. Preheat oven to 375 degrees.
  3. Place approximately 3.5# roast in shallow baking/roasting pan (9×13 Cake Pan works)
  4. Bake in oven uncovered for 60 minutes. Remove from oven, cover roast loosely with foil, rest 15 minutes.

What temperature should a spoon roast be?

A quick-read thermometer inserted into the meat should read 130 to 135 degrees. Remove roast from oven, cover with foil, and allow to rest for 15 to 20 minutes before slicing.

Which cut of roast beef is most tender?

Tenderloin. The most tender roast of all—it’s under the spine— with almost no fat or flavor.

How do you cook spoon steak?

Cook at 250-300°F for approximately 8-12 minutes for medium rare, depending on the size and thickness of the steaks. Grilled: 5 minutes per side for medium rare; 6 minutes per side for medium. Broiled: 350°F oven set to broil; 6 minutes per side for medium.

How do I cook a roast beef without drying it out?

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.