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Hey there everyone! Happy New Year! I’ve been off on vacation for the past week, and I’m so excited that my first post back from vacation is celebrating National Sunday Supper Month! I’ve worked with the Sunday Supper group for years, and absolutely love the group’s mission. When I was growing up as a kid, my mom insisted that we all sat around the table for dinner to join together as a family. Short term it would be a way to catch up on everyone’s busy lives, long term it would be a way of forming loving memories with one another. In this modern era of smart phones, tablets, laptops, smart TVs, smart EVERYTHING, there’s a growing trend of isolation and a decreasing trend of person-to-person socialization. I love being a part of the Sunday Supper Movement, because hopefully our recipes and stories can inspire families to forgo technological isolation for 40 minutes out of their day to join around the dinner table and make loving memories with one another.

My mom would make oven roasts a lot growing up, and that was the first recipe that came to mind for kicking off the Sunday Supper Month. I lucked out when I went to the grocer and found a New York Strip Roast on sale (which is how I do a lot of my food shopping on a budget) and decided to go with that! This is a super simple recipe with few ingredients that’s easy to make and really lets the food shine through as the star.

New York Strip Roast Dinner

New York Strip Roast Dinner


  • 4 lb New York Strip Roast
  • olive oil
  • course salt
  • fresh ground pepper
  • 1 lb fingerling potatoes
  • 2 yellow onions
  • 4 rosemary sprigs


  1. Preheat the oven to 450F.
  2. Tie string around the roast to help it maintain form. Rub all the sides of the roast with olive oil, salt, and pepper. Place fat side up into a roasting pan, preferably one with a rack. (If your pan does not have a rack, roll up some aluminum roil into a large circle and use this as a rack substitute.)
  3. Quarter the onions, and toss the onions and potatoes in some olive oil, salt, and pepper. Place the potatoes, onions, and rosemary around the roast in the pan.
  4. Loosely cover the roast with a sheet of aluminum foil, and cook for 15 minutes.
  5. Reduce the heat to 325F, and cook for another hour, or until a meat thermometer reads 135F.
  6. Remove the pan from the oven, and let the meat rest for 10 minutes before slicing.
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If you’re as passionate about Sunday Supper as we are, take the Sunday Supper Pledge, committing to sharing Sunday Supper at least once a month! Sunday Supper is a way of life that brings the family together to making loving, lasting memories together. Be sure to check out all of the amazing recipes below!

from http://sundaysuppermovement.com/sunday-supper-pledge/

from http://sundaysuppermovement.com/sunday-supper-pledge/

Appetizers and Soups

Main courses

Side dishes


Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement



  1. Hezzi-D says:

    I love that you cook the veggies in the pan with the roast. I just bought a NY strip roast and am going to have to try it this way. I’m all about one pot dinners!

  2. Liz says:

    I’ve never made a strip roast, but considering that a NY strip is my hubby’s favorite steak, I think it would be a winner here! SO perfect roasted with potatoes and onions

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