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Festival Foods

Photo of French Onion Spoon Roast
French Onion Spoon Roast

The French Onion Spoon Roast is a ball tip roast marinated in our French onion marinade that wonderfully flavors and tenderizes. The result is the leanness of a sirloin but so tender you can cut it with a spoon. Best grilled or baked yet it can be prepared in a crock pot with all your favorite vegetables. Each choice sirloin beef bottom tip roast (2 to 4 lbs.) is tumbled in our marinade for 30 minutes to ensure that the French onion flavor is thoroughly infused into the meat. This cut is also available plain in the self-service case.

This roast is at its very best when cooked with potatoes and onions.  

Nutritional Information

Pairings
Cooking Instructions Print Version

For additional cooking instructions, please see the chef's tips and the USDA cooking recommendations

Servings per pound: 2-4

1. Oven

Settings and timing

Bake or broil. Bake at 250-300°F for 20-25 minutes per pound. Works well with both moist and dry heat.

Broiling works well for rare and medium rare roasts. This is best done as a strictly dry heat method. The browning of the meat adds a scrumptious touch.

Special instructions

Make sure to remove from heat source before you reach your desired temperature. A roast will continue to cook even after being removed from the grill or oven. Generally they gain from 5-15°F.

Let sit for 15-20 minutes before slicing. Baste with our marinade to keep super moist and tender. Serve with your favorite potato and fresh vegetables.

Chef's tip

Seasoning: Not much need here. Our marinade imparts a beautiful flavor that really does not need anything to make it fabulous.

2. Grill

Settings and timing

Indirect heat works best (medium or medium high). Only move the roast over the coals or burner if you are trying to achieve a dark crust on the outside.

3. Crock Pot

For a Roast: Add one cup of water, broth, or stock and cook on high for one hour, then reduce to low for 3 hours.

Shredding: Add one cup of water, broth, or stock and cook on high for one hour, then reduce to low for 7 hours.

4. Smoking

Settings and timing

225-275°F 15-25 minutes per pound.

USDA Cooking Recommendations

Safe cooking recommendations from the United States Department of Agriculture

Please note: Colors referenced below refer to pop-up timers. Pop-up timers are available at the service meat counter in the Meat Department or ask one of our meat and seafood experts.

Yellow to Medium Rare: 138°F - Beef only

Red to Medium: 144°F - Beef only

Green to Medium Well: 157°F - Pork and Beef

Blue to Well Done: 168°F - Pork, Beef, Poultry