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Sweet looking rig!!! I like my roast beef to be a nice and rare.....although I am slicing mine for sammies, If you like yours a bit more medium take it to about 145F or so. Always let it rest...that will allow the juices to get back into the meat and not come out all over your cutting board :o)
Careful taking it too high , I just did a small piece of top Round . Trish wanted to take it up and pull it like a Butt. Now I know to take a leaner cut oft to Med. or so and slice it for Sammies. Doesn't work like a Brisket.
All is not wasted , though . . . I'll slice super thin and make an Au-jus for French Dip Sammies.
A spoon roast is a roast made from the top sirloin butt. Like a roast of sirloin steaks. Very common name from neighborhood farmers, it is what you'd serve to your best company on Sunday Dinner.