Spoon Roast
Beef Roast so tender you can cut it with a spoon!
Prep Time15 minutes mins
Cook Time5 hours hrs
Course: Main Course
Cuisine: American
Keyword: beef, Roast, stew
Servings: 6 people
- 2 lbs Sirloin roast
- 1 Onion Sliced
- 1 tbsp Vegetable Better than Bouillon
- 1 tbsp Minced garlic
- 5 Carrots
- 2 tbsp garlic
- 2 tbsp Dijon Mustard
- 1/4 C Balsamic Vinegar
- 1 tsp Apple Cider Vinegar
- 2 tsp onion powder
- 2 tsp Dry Basil
- 2 tsp Dry thyme
- 2 tsp Rosemary
Marinade the Roast for 24 hrs in the refrigerator. Spoon Roast
Preheat oven to 300Preheat a heavy bottom pot with lid to a very high heat. Add in a small amount of olive oil to cover the bottom. I like to use Olive oil Spray. Toss in sliced onion. Sear meat on all 4 sides with a pair of tongs holding it for a couple of minutes per side. Toss onions. Add in a Tbsp of garlic and the last minute and quickly stir to not burn it. Now add about 1 C of water and a tsp of the vegetable bouillon and mix through. Cover and bake in oven for 4 hours. Add carrots in the last one hour.
Marinade 2 Tbsps minced garlic2 Tbsps Dijon Mustard¼ C Balsamic Vinegar½ C soy sauce1 tsp Apple Cider Vinegar 2 Tsp Onion Powder1 tsp salt and pepper2 tsp Dried Basil2 tsp Dried Thyme2 tsp Dried Rosemary
Preheat oven to 300Preheat a heavy bottom pot with a lid to high heat. Add in a small amount of olive oil to cover the bottom. I like to use Olive oil Spray. Toss in sliced onion. Sear meat on all 4 sides with a pair of tongs holding it for a couple of minutes per side. Toss onions. Add in a Tbsp of garlic and the last minute and quickly stir to not burn it. Now add about 1 C of water and a tsp of the vegetable bouillon and mix through. Cover and bake in oven for 4 hours. Add carrots in the last one hour.
WW Smartpoints
1 point per ounce of roast on all plans