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Looking for a spoon roast recipe? This Spoon Roast with Horseradish Cream is one of our favorite recipes. Follow our cooking method for making tender spoon roast. Top it off with a simple and tasty horseradish cream for a delicious meal! Sirloin roast is the name of the cut used for a spoon roast. Read on for more info on cooking spoon roast and our wine pairing ideas, or click here to jump down to the recipe
There’s nothing like the smell of roast beef cooking in the oven on a cold winter day. For me, it brings back good memories of Sunday visits to my Nana’s. The roast beef we enjoyed there was served with a basic gravy. I kick thing up a notch here with my Spoon Roast with Horseradish Cream recipe.
I’ve made this recipe several times in the past year. This spoon roast is very popular in our house, and is also the most visited recipe on Cooking Chat.
Give it a try, and you will see why! After making the spoon roast with horseradish cream in December of 2016, I have made a few updates to the post to get it ready for those of you who might want to prepare this as your holiday roast.
What is spoon roast?
Spoon Roast is made using the sirloin roast cut of beef. When I first made it a few years back, I found a wide range of opinions about how to cook it. I decided to try the method that has you start the roast in a cold oven, turning the heat up high to get some browning going on the outside. After ten minutes, the oven is reduced to a lower roasting temperature. This approach worked well the first time, and I stick with it here in this Spoon Roast with Horseradish Cream recipe. I also used the same basic method with good results in the Spoon Roast with Mushrooms and Farro recipe we made.
I typically by the jar of chopped horseradish root, but they were out of it the day I was planning to make this. So I got a whole horseradish root and prepared it myself. The recipe assumes you’ve found the prepared horseradish–here’s one option for horseradish available via my Amazon affiliate link–but if you want to try preparing it with the root, here’s the method I followed.
How to Cook Spoon Roast
We start our spoon roast in a cold oven, then bring it up to 450 degrees (conventional setting). The beef roasts for 10 minutes at that higher temperature, which helps brown the outside. Then we drop the temp to 325 degrees to slowly roast the beef. For a medium rare roast beef, allow 12 to 15 minutes roasting time per pound after dropping the temperature. Check out the notes section of the recipe times for more details on when to first check the roast for doneness, based on size.
Note the cooking temperatures here are based on a conventional oven. I noticed someone recently came to this post by Googling “How to cook a spoon roast in a convection oven?”. I haven’t tested with this recipe, but generally dropping the given temperature by 25 degrees when converting from conventional to convection is a good rule of thumb.
There’s not too much active cooking here. Just get the rub made and the roast started in the oven, then relax and enjoy the smells as it slowly cooks to perfection! Slice it up thin, topped with the sauce, along with some potatoes and a green vegetable. And of course, serve with a good glass of red wine…
Wine Pairing for Spoon Roast with Horseradish Cream
I came up with this Roasted Sirloin Steak with Chanterelle Mushrooms recipe to go with a bottle of the 2012 Paso Robles Cabernet Sauvignon from Halter Ranch. I had a second bottle on hand that I decided to save for a hearty winter roast. This spoon roast with horseradish cream seemed to be a good time to open it up!
This Cabernet is deep red in the glass. I got eucalyptus on the nose. I tasted blackberry and cherry fruit, along with notes of charcoal. Tannins are well-integrated. Definitely had the substance to stand up to the roast, and did fine with the kick from the horseradish. A very good pairing for Spoon Roast with Horseradish Cream!
Updated Wine Pairing Ideas: When we most recently made this spoon roast recipe, we had a chance to try another wine with it. We opened a bottle of 2013 Enkidu Old Vine Zinfandel ($26, 15.4% ABV) from Sonoma Valley. As you might suspect, the Zinfandel picks up the horseradish spice as well as matching up well with the beef. Another good wine pairing for Spoon Roast with Horseradish Cream!
More recently, we had the spoon roasted paired with an excellent Syrah based red wine from the Rhone — the 2016 Saladin Vin de France Chaveyron. If you can find that I encourage you to treat yourself, but generally speaking, this suggests other Syrah options could work here too.
Spoon Roast with Horseradish Cream
Spoon Roast is a classic roast beef, made with a simple rub and served with a tasty horseradish cream sauce.
- Prep Time: 10 mins
- Cook Time: 90 mins
- Total Time: 1 hour 40 mins
- Yield: 9 servings 1x
- Category: Main
- Method: roasting
- Cuisine: American
- 1 medium sirloin roast (ours was about 4 lbs)
- 1 tbsp garlic powder
- 1 tbsp salt
- ½ tbsp dried rosemary
- 2 tbsp chopped horseradish
- 1 cup whipping cream
- ½ tsp mustard (Dijon or basic yellow mustard)
- Make the rub by combining the garlic powder, salt and rosemary in a bowl.
- Spread the rub over the beef, patting it into the meat. Let the beef sit at room temperature for 10 minutes to let the flavors absorb.
- Place the spoon roast into a roasting pan, and then put it into a cold oven. Turn the oven up to 450 degrees (conventional setting), cook for 10 minutes after it has reached 450.
- Lower the heat to 325 degrees. For medium rare, cook at that temperature 12 to 15 minutes for every pound of meat. In other words, for a 4 lb roast, the cooking time range will be 48 to 60 minutes after reducing the temperature. See notes for more information on cooking time and doneness.
- Check for doneness toward the end of the projected cooking time. When almost done cooking to your taste, remove from oven. Tent loosely with foil to let it rest.
- Make the cream by whipping the cream together with the horseradish and mustard.
- Slice the beef thinly, then serve with the cream and a good red wine!!
Cooking times: Times given are based on a goal of medium rare beef, which I recommend for a flavorful dish. You can calculate precise times for yourself, but here is a guide for common size roasts:
- 3.5 lb roast: First check at 42 minutes; range 42 to 53 minutes after dropping the temperature.
- 4 lb roast: First check at 48 minutes; range 48 to 60 minutes after dropping the temperature.
- 4.5 lb roast: First check at 54 minutes; range 54 to 68 minutes after dropping the temperature.
The target temperature range for medium rare roast beef is 120 to 125 degrees, keeping in mind temperature increases a bit as the beef rests. The Certified Angus Beef website has a good doneness guide if you want to aim for a different degree of doneness.
- Amazon affiliate link included to one option for prepared horseradish.
- You can use fresh horseradish root following this method from Simply Recipes.
- The temperature given here is based on a conventional oven setting. I haven’t tested with this recipe, but generally dropping the given temperature by 25 degrees when converting from conventional to convection is a good rule of thumb.
Keywords: roast beef, spoon roast, what is spoon roast
Tools to use: You need a good roasting pan for this recipe and other roasts. We have been happy with the Circulon roasting pan, pretty affordable and good size for roasts like this. Sharing my Amazon affiliate link for the product, meaning I’d earn a modest commission if you choose to buy using this link.
Full disclosure: I received a courtesy sample of Halter Ranch wine from the winery. As always, the opinions expressed here are entirely my own.