6 lb. Spoon Roast
6 cloves garlic
2 tsp. vegetable oil
Kosher salt & coarse black pepper, to taste
Cooking oil (if needed)
2 c. milk
2 c. all-purpose flour
1/4 tsp. salt
I'd like to give a shout-out to Cheryl - you can do it! Get in there and have some fun! This recipe is adapted from one posted by one of my favorite meat markets: Highland Park Market.
10 min. (really!)
2 1/2 hrs.
So what's a spoon roast?
A Spoon Roast is a beef roast cut that cooks up so tender you could eat it with a spoon. Highland Park just labels them "Spoon Roasts" but I suppose you could substitute a roast from your butcher.
Preheat oven to 325°F.
Stuff garlic cloves under fat cap of roast: slice a flap between the fat and the meat and just stick half the garlic in there. Repeat on the other side.
Rub with oil & season liberally with salt and pepper. Place meat, fat side up, in roasting pan.
Roast in a 325°F oven for 20 minutes per pound: about 2 to 2 1/2 hours for medium rare; heat it to 130°F internal temperature as measured with a meat thermometer. Remove meat from the roasting pan and cover with foil. Set aside 20 minutes before carving. (Don't sweat it; this gives you time to make the Yorkshire puddings. Which are really cool looking. And delicious. Definitely worth the time.)
After removing the meat from oven, increase oven temperature to 450°F. Place a 12-cup muffin tin on a cookie sheet and place the tins in the hot oven. (You want them to be nice and hot before they have anything in them.)
While tins are heating up, ladle off the grease from the pan drippings and add enough cooking oil to equal 3/4 cup. Combine eggs, milk, four and salt. Beat with electric mixer until smooth.
Pour drippings into muffin tins for 12 equal portions, filling muffin tin about half full. It should be smoking. Bake for 12-15 minutes or until puffy and golden.
Serve at once with roast and au jus - if you don't have enough, stretch it with beef broth or jarred au jus.