8 Pound spoon roast.High heat oven off, High heat oven turned down or, Rotisserie?
We only have a small crowd for Christmas this year. We decided to do a spoon roast. Half the price of rib roast but still a very nice roast. I have only cooked spoon roasts by high heat x min per pound shut off oven and wait till temp hits 135-140. We like our beef on the rare side. Would it be better to try the high heat turn oven down, rotisserie (done with a counter top rotisserie oven), or stick with the high heat turn over off? I am looking for the best results. Thank You. Joe
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There are more than a few ways to cook beef...but to choose the best way for your preferences largely depends on the actual cut of meat you have and the duration of time you plan roasting at the high heat setting you have selected. Also, Is your roast from the Top or Bottom Sirloin?
For me the best application and method is the low and slow approach which mimics the dry aging process to concentrate beef flavor and naturally tenderize with the beef's enzymes. This cannot be done unless you are willing to slow roast for as many hours as necessary to hit your target temperature, rather than a mere short two hours. Yes, both roast will hit the same temperature, but the final results will each be different....i e., more chew and drier beef or less chew and moist beef.
I recommend you roast low and slow.
