Looking to impress without the stress? This Spoon Roast recipe is your no-fail, melt-in-your-mouth solution for Sunday dinners, holidays, or when you just want to feel like a kitchen rockstar. It’s rich, tender, and — yes — so buttery soft you can eat it with a spoon.

Whether you’re feeding your in-laws, meal-prepping for the week, or just craving real-deal comfort food, this roast’s got your back.

What Is Spoon Roast, Anyway?

Spoon roast is just a fancy name for a center-cut top sirloin roast — not to be confused with a pot roast or prime rib. It’s leaner than ribeye, more flavorful than tenderloin, and when cooked low and slow? Chef’s kiss. It practically falls apart on your plate.

Ingredients

Here’s what you’ll need:

• 3–4 lb spoon roast (ask your butcher for a center-cut sirloin roast)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp kosher salt
• 1½ tsp black pepper
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• Optional: 1 tsp onion powder or smoked paprika for extra oomph

Let’s Make It: Step-by-Step

1. Let the roast rest (before cooking!)

Take the roast out of the fridge at least 1 hour before cooking. Cold meat = uneven cooking. You want it close to room temp.

2. Preheat your oven to 275°F

Yes, that’s low — but trust me, it’s the magic behind the tenderness.

3. Season like you mean it

In a small bowl, mix olive oil, garlic, salt, pepper, herbs, and any optional spices. Rub this all over the roast — don’t be shy! Get into every nook.

4. Sear for that crust

Heat a heavy skillet over medium-high heat. Sear the roast on all sides until browned (about 2–3 minutes per side). This step locks in flavor and makes it look amazing.

5. Roast it low and slow

Transfer the roast to a wire rack set in a roasting pan. Roast uncovered at 275°F for about 20 minutes per pound, or until a meat thermometer reads:

• 125°F for rare
• 135°F for medium-rare
• 145°F for medium

Pro Tip: Use a digital meat thermometer — it’s a game changer.

6. Rest, rest, rest!

This is crucial. Remove the roast, tent with foil, and let it rest for 20–30 minutes. The juices will redistribute, giving you that juicy slice every time.

Why You’ll Love This Spoon Roast

• It’s fancy without being fussy
  Looks restaurant-worthy, tastes gourmet, but anyone can make it.
• Feeds a crowd
  It’s perfect for dinner parties or meal prep — slice it up for sandwiches, grain bowls, or salads all week.
• No special equipment needed
  Just a pan, some herbs, and your trusty oven.

Tips & Easy Variations

• Out of fresh herbs? Use dried! Just use ⅓ the amount.
• Want a crustier crust? Add a touch of Dijon mustard to your seasoning rub.
• Make it a meal: Serve with roasted potatoes, garlic green beans, or over mashed cauliflower for a low-carb twist.
• Gravy optional, au jus encouraged: Deglaze the searing pan with red wine or beef broth and reduce for a quick pan sauce.

FAQs About Spoon Roast

What can I use instead of spoon roast?
Look for top sirloin or top loin roasts. Avoid chuck or brisket — those are better for braising.

Can I make this in a slow cooker?
Technically yes, but you’ll lose that gorgeous crust. Oven-roasting is where spoon roast really shines.

How do I store leftovers?
Wrap tightly and refrigerate for up to 4 days. Or freeze slices in a zip-top bag for up to 3 months.