Roast beef is the quintessential Sunday Supper for our family. When I was growing up, we could count on walking into my Nana’s house on a Sunday and smelling beef roasting in the oven. You didn’t need a special invite, the roast would always be large enough to feed anyone in the extended family that might decide to show up.
Now that I’m grown up and doing the cooking for my family, beef continues to be a regular part of our healthy family meals. We all know beef is a great protein source, but it’s also loaded with many other important nutrients such as iron and B vitamins. More on the nutritional benefits offered by beef over on the Beef It’s What’s For Dinner website.
I like to prepare beef in a wide variety of ways. Now that it’s fall, I will often be cooking beef “low and slow”. Today I’m serving up Spoon Roast with Mushrooms and Farro for #SundaySupper. I made this recently for a family gathering at our house, and loved the way I was able to get a quick rub on the beef and let it roast in the over for about 90 minutes without needing to worry about it. Nice to be able to cook visit and catch up with family at the same time!
I put together a healthy, balanced meal featuring the spoon roast by serving along with farro, a hearty ancient strain of hard wheat popular in Italian cooking. This whole grain is very substantial, so eating it along with the recommended 3 ounce serving of beef will have big appetites quite satisfied. I tie together the beef and the farro with a mushroom sauce that lends a rich earthiness to both the beef and the grain.
To round out the healthy meal, we served the spoon roast with mushrooms and farro along with a green salad.
Cooking a Spoon Roast: First, I should probably clarify that spoon roast is made from the sirloin roast cut, which is probably how you will find it labelled at the butcher counter.
When I first cooked a spoon roast a few years ago, I found some conflicting information out there about the process. After trying a few ways, I have come to really like the method whereby you start the spoon roast in a cold oven, then turn the heat up to 450. When it reaches that temperature, cook for 10 minutes before lowering the heat to 325 for your “low and slow” cooking. 20 minutes per pound at 325 is a guide cooking guide, though I suggest checking 10 minutes earlier than the projected time to avoid overcooking. Speaking of overcooking, remember that the roast continues to cook as it rests, so pull it out of the oven a little bit more rare than you ultimately want to serve it. This is a lean cut of beef and it’s best served medium rare to be nice and flavorful.
If you’d like to try another spoon roast recipe, my Spoon Roast with Horseradish Cream is also very popular.
Wine Pairing: We had a big enough crowd to sample two wines with the spoon roast. The Pinot Noir matched the earthiness of the mushrooms; while the more full-bodied Merlot went well with the beef.
- 1 medium sirloin roast (ours was about 4.5 lbs)
- 1 tbsp garlic powder
- 1 tbsp salt
- 3 tsp dried thyme, divided
- 1 tsp dried rosemary
- 1 lb mushrooms, sliced (I used shiitake and button mushrooms)
- 1 clove garlic, minced
- 1 shallot, minced
- 2 tbsp olive oil, divided
- ⅓ cup red wine
- 1 tbsp butter
- 2 cups farro, soaked for 30 minutes, then drained and rinsed
- ½ cup of parmesan cheese
- salt & pepper to taste
- Make the rub by combining the salt, garlic powder, 2 tsp of dried thyme, and rosemary.
- Spread the rub over the beef, patting it into the meat. Let the beef sit at room temperature for 10 minutes to let the flavors absorb.
- Place the spoon roast into a roasting pan, and then put it into a cold oven. Turn the oven up to 450 degrees, cook for 10 minutes after it has reached 450.
- Lower the heat to 325 degrees, and cook at that temperature 20 minutes for every pound of meat.
- Check for doneness toward the end of the projected cooking time--say 10 minutes prior to the projected time. When almost done cooking to your taste, remove from oven. Tent loosely with foil to let it rest.
- Make the mushrooms sauce while the beef is roasting. Heat 1 tablespoon olive oil in a skillet on medium heat. Add the shallots and minced garlic, cook for about 5 minutes until they begin to soften.
- Add the mushrooms to the pan, and stir to combine with the onions. Add a pinch of salt. Cook until the mushrooms begin to "sweat" (give off liquid), then stir in the red wine along with the remaining teaspoon of thyme.
- Cook the mushrooms until the red wine is mostly absorbed, about 5 more minutes.
- The mushrooms should be nice and tender now. Finish the sauce by adding the butter, stirring so it gradually melts in with the mushrooms. Add salt and pepper to taste. Cover and keep on very low heat to keep warm while you cook the roast finishes.
- Start boiling water to cook the farro about 40 minutes before the beef is due to be ready. Add the farro to the boiling water. Cook until tender, about 25 minutes.
- Drain the farro, combine with 1 tablespoon olive oil and ½ of the mushroom sauce. Stir in the cheese, then cover to keep warm while the beef finishes cooking.
- After the beef has been cooked to your liking, and the farro and mushrooms are ready, thinly slice the beef. Serve a couple slices of beef topped with a bit of mushrooms, and a side of farro. Enjoy with a green salad.
Learn more about beef as part of a healthy family meal, and get recipe ideas, by checking out and following these web and social media links:
This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Healthy Plates with Beef
- Beef and Green Beans over Orange Rice by Cindy’s Recipes and Writings
- Beef Short Ribs with Polenta and Sautéed Greens by Whole Food | Real Families
- Beer Braised Beef Brisket by Life Tastes Good
- Beef Stifado by Recipe for Perfection
- Classic Pot Roast with Lemon and Rosemary by MealDiva
- Easy Stovetop Marsala Roast Beef by Family Foodie
- Filet Mignon with Cherry Sauce by Peanut Butter and Peppers
- Garlic & Herb Prime Rib with Roasted Potatoes & Beets by Momma’s Meals
- Rosemary Garlic Brisket by That Skinny Chick Can Bake
- Sauerbraten by A Kitchen Hoor’s Adventures
- Shank Cut Osso Buco by Recipes Food and Cooking
- Slow Cooker Beef Stew by Bobbi’s Kozy Kitchen
- Slow Cooker Beef Black Bean Chili by Alida’s Kitchen
- Slow Cooker Caribbean Beef Stew by Food Done Light
- Slow Cooker Italian Beef Soup by Meal Planning Magic
- Slow Cooker Steak Fajitas by Daily Dish Recipes
- Spoon Roast with Mushrooms and Farro by Cooking Chat
- Szegediner Gulasch (German Sauerkraut Beef Goulash) by Magnolia Days
- Thai Red Curry with Beef and Butternut Squash by kimchi MOM
- Vietnamese Style Beef Stew by I’m Not the Nanny
Plus 5 Quick Side Dishes for Beef #SundaySupper with The Beef Checkoff.
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