Rick and I both grew up with big Sunday dinners. My Mama always had something (roast, ham, chicken or turkey) in the oven. When we got home from church, the fragrance was wonderful. Dinner was almost ready. She added sides, like rice, veggies and pear salad. Sunday dinner was always delicious. It seemed effortless for Mama to get a meal together. I appreciate her even more….now that I’m a mother with grown children. I am thankful I had such a wonderful mentor. Mama taught me so much about being prepared and making do with what you have, not just in the kitchen…but in life.
Mama always welcomed people to our table. My siblings and Daddy could drag anybody in for a meal, and Mama always had plenty for us all to eat. I do remember one time she had fried chicken, and Daddy had brought a man home to eat. Mama whispered to us kids not to take but one piece of chicken. Of course, she made sure we had plenty after Daddy’s guest had left. Try these roast recipes on a Sunday and invite someone home from church for Sunday dinner.
Eye of Round Roast
- Preheat oven to 450°.
- 1 Eye of Round Roast with small fat cap
- Worcestershire Sauce
- Lemon juice
- Red wine
- 1 jar Dijon Mustard with Horseradish
- Granulated garlic
- Lawry’s Seasoning Salt
- Black pepper
- Herb seasonings – may use fresh (rosemary and garlic, Mrs. Dash Vegetable or Perfect Herb)
- Olive oil
- 1 whole stalk of celery washed, leave ribs whole
- 2 large onions, sliced thick
In a baking pan make a rack with celery and onion in bottom of pan.
Wash meat and dry with paper towel. Bathe with Worcestershire Sauce, lemon juice and red wine. Splash on and rub in. Then rub with mustard, covering the whole roast. Season with dry seasonings, ending with herb seasoning; drizzle with oil.
Place roast on top of celery and onion in pan. Place in preheated 450°. Roast for 45 minutes. Reduce heat to 375° and roast until desired temperature:
Well done 170°
This roast is most tender if medium to medium rare. Every kitchen needs a meat thermometer to make sure you cook to your desired temperature. (Guidelines are in my cookbook, In The Kitchen With Elaine, at the beginning of the Meats section.)
Let it rest about 15 minutes before slicing. Strain juices and pour over meat.
Boneless Pork Loin Roast
Preheat oven to 475°.
Choose amount of meat for number of people you will serve. Full loin = 32 slices about 1 inch thick.
Bathe with lemon juice, Worcestershire Sauce and olive oil. Season meat with granulated garlic, Lawry’s Seasoning Salt, pepper and dried herbs. Cover the entire loin. It’s best if you can marinate overnight. If not, let stand for 1 or 2 hours.
Bake at 475° for approximately 45 minutes. Reduce temperature to 375° and cook until internal temperature reaches 170°. (Use meat thermometer)
Let rest for 10 to 15 minutes before slicing.
Add your favorite side dishes. Hope you enjoy.
May God Bless You with many Sunday Dinner memories.
Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.