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Festival Foods

Photo of Burgundy Pepper Spoon Roast
Burgundy Pepper Spoon Roast

The Burgundy Pepper Spoon Roast is a ball tip roast marinated in our burgundy pepper marinade that flavors and tenderizes. The result is the leanness of a sirloin but so tender you can cut it with a spoon. Many say it tastes like prime rib but without the prime rib price! 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 and then dusted with a sprinkling of vegetable pepper medley topical seasoning. This cut is also available plain in the self-service case.

Nutritional Information

Cooking Instructions Print Version

Oven Method

  • Let Spoon Roast stand at Room Temperature 30 minutes before cooking
  • Preheat oven to 375 degrees
  • Place approximately 3.5# roast in shallow baking/roasting pan (9x13 Cake Pan works)
  • Bake in oven uncovered for 60 minutes. Remove from oven, cover roast loosely with foil, rest 15 minutes.

For best results use a meat thermometer or pop up thermometer

Medium Rare - 130-135 (18-20 minutes per pound)
Medium - 135-145 (23-25 minutes per pound)

Grill Method

  • Let Roast stand at Room Temperature 30 minutes before cooking
  • Place on the grill over direct high heat to sear each side for 5 minutes.
  • Finish grilling the roast in aluminum over indirect heat for 1 hour or to desired doneness.
  • Remove from the grill and cover and allow to rest for 15 minutes before carving.

For best results use a meat thermometer or pop up thermometer

Crock Pot Method

3.5# Spoon Roast

  • Add 1½ cups Water or Beef Broth
  • Low 8-10 hours
  • High 5-6 hours






Oven Method

  • Remove roast to a platter and cover with foil for resting time.
  • While the roast is resting, place pan with 1 cup beef broth and all of the drippings it contains on the stovetop.
  • To thicken gravy use cornstarch or flour. (Cornstarch is gluten free) the process is similar for both.
  • Take 1 cup COLD water and whisk in 3 – 4 level Tablespoons corn starch or flour.
  • Once the liquid in pan comes to a boil slowly pour in the corn starch or flour mixture and whisk.
  • Boil and continue to stir for about 2 minutes.
  • Reduce heat and simmer another 4-5 minutes.

Crock Pot Method

  • Use formula above for every cup of broth remaining after you remove spoon roast from crock pot.

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