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 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.