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.
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.
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