Ever had one of those days where dinner feels like a mountain to climb, and all you want is something hearty, delicious, and—dare I say—impressively simple? Enter the spoon roast: a top sirloin cut so tender, you could eat it with a spoon. Yes, really.

This recipe is my go-to when I want to wow the family without breaking a sweat. It’s perfect for Sunday dinners, cozy gatherings, or when you just need a meal that feels like a warm hug.

Why You’ll Love This Spoon Roast

• Effortless Elegance: Minimal prep with maximum flavor.
• Family Favorite: Even the picky eaters will ask for seconds.
• Versatile: Pairs beautifully with your favorite sides—mashed potatoes, roasted veggies, you name it.

Ingredients

• 1 medium top sirloin roast (about 4 lbs)
• 1 tbsp garlic powder
• 1 tbsp kosher salt
• ½ tbsp dried rosemary
• 2 tbsp prepared horseradish
• 1 cup heavy whipping cream
• ½ tsp Dijon mustard

Step-by-Step Instructions

1. Prepare the Rub: In a small bowl, mix garlic powder, salt, and rosemary.
2. Season the Roast: Pat the rub onto the roast, ensuring it’s evenly coated. Let it sit at room temperature for about 10 minutes.
3. Initial Roast: Place the roast in a cold oven. Turn the oven to 450°F and roast for 10 minutes once it reaches temperature.
4. Slow Roast: Reduce the oven temperature to 325°F. Continue roasting for 12-15 minutes per pound for medium-rare. For a 4 lb roast, that’s about 48-60 minutes.
5. Rest the Meat: Remove the roast from the oven and tent it loosely with foil. Let it rest for 10-15 minutes to retain its juices.
6. Prepare the Horseradish Cream: While the meat rests, whip the heavy cream until it forms soft peaks. Fold in the horseradish and mustard until well combined.
7. Serve: Slice the roast thinly and serve with a generous dollop of horseradish cream.

Tips, Tricks & Variations

• Make Ahead: Season the roast the night before and refrigerate. Bring to room temperature before roasting.
• Spice It Up: Add a pinch of cayenne pepper to the rub for a subtle kick.
• Alternative Cuts: If top sirloin isn’t available, a chuck roast works well too—just adjust cooking times accordingly.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.
• Reheat: Warm slices in a covered dish at 300°F until heated through to maintain moisture.

FAQs

Can I use fresh horseradish instead of prepared?
Absolutely! Grate fresh horseradish root and use it in place of the prepared version. Start with a smaller amount and adjust to taste.

What if I don’t have a meat thermometer?
While a thermometer is the most accurate way to check doneness, you can use the finger test for a rough estimate. However, investing in a thermometer is highly recommended for perfect results.

Can I cook this in a slow cooker?
Yes, but the texture will differ. For a slow cooker, sear the roast first, then cook on low for 6-8 hours until tender.