As far back as I can remember we spent most Sunday afternoons eating lunch with my grandparents, Big Mama & Big Daddy. Neither of which were big. It’s only been in the last 10 or so years that we stopped. Big Daddy has since passed away, but Big Mama is still going strong at 78. I have such good memories of spending that time with my grandparents and eating Big Mama’s roast.
Each Sunday she would make roast & gravy (sometimes ham roast), rice, rolls, green beans, and some sort of salad – either pear salad, or a jello salad – nicknamed either Pink Stuff or Green Stuff – and oftentimes a dessert. Pink Stuff is A.MA.ZING. It’s a strawberry jello bottom with pineapple and a topping that would make anyone slap their mama (I’ll share that recipe later)! I don’t believe Pink Stuff has a real name but Green Stuff is technically called Watergate Salad. I was not a fan of Green Stuff, I’m still not. Leave out the marshmallows … and maybe. It was my sister’s favorite thing.
Her gravy may have been my very favorite thing. I would add gravy to a couple of rolls with some sliced roast in between (& real butter). Yeah, that was probably the beginning of the whole weight problem. It was soooooo good.
At Big Mama’s the Sunday closest to your birthday was your birthday lunch. You would get to pick everything we ate that day. Mine was roast-roast (not ham roast), rice, rolls, pink stuff, and cheesecake (no cherries). I’ve always liked her roast because it had none of those silly vegetables people put in with roast. However, you can add them to this recipe if you like silly vegetables. This recipe is easy & tasty. I hope your family enjoys it as we always have.
Big Mama’s Sunday Roast
- Sirloin Tip Roast
- Onion Soup Mix - dry - 1 or 2 packs (I like 2)
- 2 Cups water (water should reach right below top of roast)
- Cornstarch & water for making gravy.
- Preheat oven to 350˚. Place roast in a roaster pan, add water around it. Top with dry onion soup mix (it will moisten as the roast cooks and makes the best topping). Bake covered for 3-3.5 hours. (If it begins to smell too strongly, check and make sure the water has not cooked out, if it has, add more). After it is finished cooking remove roast carefully from pan and place on a platter.
- Gravy: Pour juices left from the roast into a skillet on med/hi. Add salt. Bring to a boil. In a separate cup mix 1 cup cold water with 2 T cornstarch, stir with fork until dissolved. Add cornstarch/water to the skillet. Stir constantly (if it looks too thick, add water). Takes maybe 5-10 mins.
- **I have cooked this in a crock-pot as well if you'd like to try that way.