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!
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.

Ingredients

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

Instructions

Preheat the oven to 450F.
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.)
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.
Loosely cover the roast with a sheet of aluminum foil, and cook for 15 minutes.
Reduce the heat to 325F, and cook for another hour, or until a meat thermometer reads 135F.
Remove the pan from the oven, and let the meat rest for 10 minutes before slicing.