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Hi there, yellow-y unedited photo from a film camera! Sorry you don’t look as good as say, the pictures of waffles from yesterday, but you do your best. We’re still learning, after all. Who cares, though, you can see how perfect and buttery looking this meat looks, and how thin the dreaded ‘grey edge’ is on the piece in the back (ignore the front piece, that was an end piece). I’d never heard of spoon roast until they were just on super duper sale at Whole Foods recently, so Alex and I splurged and got a big one. We split it in half, and roasted both halves in the same way a few days apart. It’s so good. Very tender, super easy to cook, as long as you like rare or medium rare meat. Our pieces weren’t super fatty, super flavorful, and beefy. Yum.
Spoon roast is a top sirloin roast, or top butt. Apparently it is so tender you could eat it with a spoon, which sounds about right.

Spoon roast, the easiest way possible
Another customer told me how to cook this roast in this way while I was buying ours, so I didn’t invent this, just passing it on. 

1 spoon roast, make sure you know how much it weighs
salt and pepper

Preheat your oven to 500, and rub your meat all over with salt and pepper. Cook the meat for 5 minutes a pound for rare, 6-8 for medium rare. Turn off the oven, set a timer for 2 hours, and go do something else. After two hours, take your meat out, slice it, and it’s done. Magic!

However! If you have a gas oven that’s full of holes and spaces for hot air to get out, you may need to cook your meat for another 15-20 minutes at 400 to get it to not be as rare as you’d like.

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