The Grill-More Girls: Grilled Spoon Roast With Grilled Balsamic Veggies

This week, this Grill-More Girl is featuring Rotisserie Spoon Roast with Balsamic Grilled Veggies. Family came over last weekend for Easter, and cooking it was a real family effort!  I say this because although I prepped it, The Hubs is the actual griller for this meal.  So I guess it was a tag-team effort! This is a great meal for any dinner party, holiday meal or even just a regular Sunday supper.

So what exactly is a “spoon roast?” The Hubs and I had never heard of it before, but we found them at butcher counter at our local Whole Foods. Apparently, it’s called a “spoon roast” because the meat is so tender, you can eat it with a spoon!  We didn’t actually try to, but that would have been fun! They looked nice and lean, with a nice side of fat for flavor. Even better, there was a sign saying “40% off spoon roasts” so we were sold.  We selected a four-pounder and took it home.

Since it is so flavorful, you don’t need to do much to prep the meat- any kind of homemade or pre-packaged dry rub works great.  We wound up using Char Crust’s original hickory flavor dry rub.  They are sold in four-ounce packets, and we about half the contents to make sure the roast was well rubbed.

As for the vegetables, I sliced eggplant, zucchini and yellow squash with my brand new OXO Mandoline that I am obsessed with.  It does all the work and cuts them all to the same thickness, which evens out all the veggies’ cooking time, helpful when you’re making a few different types. Here’s a quick tip when making eggplant: place slices on a plate or cooling rack and sprinkle with sea salt on both sides for about 15 minutes, and then use a paper towel to dab off the condensation. This removes the sourness or bitterness sometimes associated with eggplant.

Likely, if you have a grill, you don’t have a rotisserie-they are kind of an “old school” item, but they are definitely making a comeback.  However, if you do a lot of barbecuing they are a worthwhile investment and let me say, it will help you make the juiciest chicken you have ever eaten!  They’re not too difficult to use and the motor keeps your meat constantly rotating and basting, allowing for even cooking.  Spearing the roast onto the skewer though does takes a little practice. A pan to catch the drippings is also useful to make a delicious sauce or gravy, although a lot of times the self-basting keeps the juices locked into the roast.

The Hubs even went the extra step with the spoon roast and browned the outside first in a cast iron frying pan.  He got a nice crust on it before setting it on the rotisserie spindles and let it go for its ride. Because the fat on the roast melted and heated the meat, it cooked a lot faster than we anticipated, about an hour in total on the grill.  Make sure to cover the roast with tin-foil and let it sit for at least 15 minutes before slicing to let all the juices re-distribute.  If you carve it up as soon as you take it off the grill, you’ll loose all that delicious juice and wind up with a dry piece of meat.

This entire meal was a crowd pleaser – from the adults to our two kidlets.  In fact, there were hardly ANY leftovers, so few that I couldn’t even send any home with my family!


Beef Roast:
4 lb spoon roast
2 oz Char Crust Dry Rub, Original Hickory Flavor

Grilled Veggies:
2 large eggplants
2 large zucchini
2 large yellow squash
4 large red peppers
½ cup extra virgin olive oil
½ cup balsamic vinegar
Salt & pepper to taste


To prepare roast:
1. Massage with dry rub marinade for at least 12 hours in refrigerator.

2. Brown meat to crispy crust on all sides in cast-iron frying pan on high heat.  Approximately 3-4 minutes each side.

3. Place meat to rotisserie spindles and place on grill, on medium high flame for approximately one hour or until meat temperature reaches 150 to 160 degrees.

4. Transfer meat to roasting pan and cover with foil for at least 15 minutes before slicing and serving.

To prepare veggies:
1. Slice all veggies to the same thickness and on the bias

2. Season all veggies on both sides with salt & pepper

3. Combine extra virgin olive oil and balsamic vinegar in a bowl or measuring cup and brush onto both sides of veggie with marinade brush making sure that veggies are completed covered and moist. Let sit for at least one hour before grilling.

4. Place veggies on grill on medium-high heat for about three minutes on each side, and veggies have wilted a bit and have good grill marks on them.

5. Remove to platter and either serve immediately or wait until they cool down and serve room temperature.

With just a little bit of planning and preparation there’s always time for a home cooked meal!  Make sure that you check out my “Grill-More Girl” Cristina over at to see what she cooked up this week as well.  But before you hop on over there, don’t forget to link up your yummy grilling recipe below.

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