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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Peppercorn-Encrusted Spoon Roast Recipe

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This recipe for Peppercorn-Encrusted Spoon Roast is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 5 lb. spoon roast
1/4 C. olive oil
3 Tbsp. tri-colored peppercorns, ground
2 Tbsp. kosher salt
1 Tbsp. garlic powder
Directions:
Directions:
Remove roast from refrigerator 1 hour before roasting. Preheat oven to 450 degrees. Rub oil on all sides of roast to coat. Press ground peppercorns, salt, and garlic powder onto all sides of roast, coating generously; place in a roasting pan. Cook for 15 minutes. Turn oven temperature to 325 degrees and continue cooking for 1 hour and 20 minutes or until internal temperature reaches 135 degrees (medium-rare), 150 degrees (medium), or 160 degrees (medium well). Remove from oven, cover with aluminum foil and let sit approximately 15 to 20 minutes. The roast will continue to cook as it sits, approximately 5 to 10 degrees more. Serves 12.
Personal Notes:
Personal Notes:
I wanted to make a roast for Paul and me for New Year’s Eve. The butcher at Big-Y gave me this recipe, and it did not disappoint!

 

 

 

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