Photo of Sirloin Spoon Roast with Gravy and Thyme Potatoes by WW

Sirloin Spoon Roast with Gravy and Thyme Potatoes

Total Time
1 hr 25 min
10 min
1 hr
This dish makes a fabulous meal for entertaining and presents beautifully on a platter with the beef surrounded by the roasted browned potatoes and sprigs of fresh thyme. Totally comfort food, this roast comes out spoon tender, thus the name spoon roast. Having the potatoes roast at the same time cuts the cook time to just under an hour and a half, a veritable blip when cooking for 12 guests. Choose an easy green side like green beans or broccoli to steam and serve alongside the potatoes. A crisp salad of mixed greens and a light vinaigrette can start the meal and fill out the menu.


Uncooked lean trimmed sirloin beef

3 pound(s), sirloin roast, tied

Black pepper

¾ tsp(s)

Table salt

1¼ tsp(s)

Uncooked shallot(s)

4 medium, chopped

Uncooked new potato(es)

2 pound(s), small, cut into wedges

Olive oil

1½ tsp(s)

Canned beef broth

1¼ cup(s)

Garlic clove(s)

3 clove(s), large, finely chopped

Fresh thyme

1 tbsp(s), chopped

All-purpose flour

2 tsp(s)


  1. Preheat oven to 450°F.
  2. Sprinkle roast with pepper and 1 teaspoon salt. Scatter shallots evenly over bottom of large metal roasting pan. Place roast on top of shallots. Toss potatoes, oil, and remaining ¼ teaspoon salt on large rimmed baking sheet. Spread potatoes in single layer. Transfer beef and potatoes to oven and roast 20 minutes. Reduce oven temperature to 325°F. Pour ½ cup broth around beef. Continue to roast beef and potatoes, turning potatoes once or twice, until instant-read thermometer inserted into center of beef registers 145°F for medium, about 30 minutes more. Transfer beef to cutting board and cover loosely with foil; let stand 15 minutes.
  3. Sprinkle potatoes with garlic and thyme. Return to oven and roast, turning potatoes once or twice, until potatoes are very tender, about 10 minutes longer.
  4. Meanwhile, to make gravy, set roasting pan with shallots over medium heat on stovetop. Stir in flour and cook, stirring, 1 minute. Whisk in remaining ¾ cup broth and bring to simmer. Simmer until sauce bubbles and thickens, about 3 minutes. Cut beef across grain into 12 slices and serve with potatoes and gravy.
  5. Serving size: 1 slice beef, about 4 potato wedges, and 2 tablespoons gravy


Got leftovers? This beef is superb for sandwiches or diced for salads or for making a luxurious breakfast of steak and eggs.