Sunday Roast

Here’s a  traditional Sunday Roast recipe, complete with roast meat, crispy potatoes, vegetables, Yorkshire pudding, and gravy. This is a classic British meal typically served for Sunday lunch.

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🍖 Sunday Roast Recipe

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🥩 1. Main Roast (Beef, Chicken, Lamb, or Pork)

Option: Roast Beef (Rib or Sirloin)

Ingredients:

• 1.5–2 kg beef rib or sirloin joint (room temperature)

• Salt and freshly ground black pepper

• 2 tbsp olive oil or beef dripping

• 2 sprigs rosemary or thyme (optional)

• 1 bulb garlic, halved (optional)

Instructions:

1. Preheat oven to 220°C (200°C fan) / 425°F / Gas mark 7.

2. Season the beef generously with salt and pepper.

3. Heat oil or beef dripping in a large roasting tray on the hob. Sear the beef on all sides until browned (4–5 mins).

4. Add herbs and garlic if using, then transfer to the oven.

5. Roast at 220°C for 20 minutes, then reduce to 180°C (160°C fan) / 350°F.

   • Cook for:

     • Rare: 15 mins per 500g

     • Medium: 20 mins per 500g

     • Well done: 25 mins per 500g

6. Rest the beef for at least 20–30 mins under foil before carving.

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🥔 2. Crispy Roast Potatoes

Ingredients:

• 1.5 kg Maris Piper or King Edward potatoes, peeled & halved

• Salt

• 4 tbsp goose fat, beef dripping, or vegetable oil

• 1 tbsp flour (optional for extra crispiness)

• 2 sprigs rosemary (optional)

Instructions:

1. Boil potatoes in salted water for 10 minutes, until edges start to soften.

2. Drain and rough them up by shaking in the colander.

3. Toss with a little flour if desired.

4. Heat fat in a roasting tray at 200°C/400°F until smoking hot.

5. Carefully add potatoes, turning to coat.

6. Roast for 45–60 minutes, turning halfway, until golden and crispy.

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🥦 3. Vegetables (Roasted or Steamed)

Common choices: Carrots, Parsnips, Broccoli, Cabbage, Peas

Roasted Carrots & Parsnips

• Peel and cut into batons.

• Toss with olive oil, honey, salt, and pepper.

• Roast for 35–40 minutes at 200°C.

Steamed Greens

• Steam broccoli or cabbage for 4–6 minutes.

• Toss with butter, salt, and a little lemon juice.

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🥞 4. Yorkshire Pudding

Ingredients:

• 140g plain flour

• 4 eggs

• 200ml milk

• Pinch of salt

• Beef dripping or vegetable oil

Instructions:

1. Mix flour, eggs, milk, and salt into a smooth batter. Let rest for 30 mins–1 hour.

2. Heat oven to 220°C/425°F.

3. Put a little oil in each section of a muffin tin and place in oven until very hot.

4. Pour batter into hot tin – about halfway full.

5. Bake for 20–25 mins until puffed and golden. Don’t open oven door early!

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🥣 5. Gravy

Ingredients:

• Meat roasting juices

• 1 tbsp flour

• 500ml beef or chicken stock

• Red wine or Worcestershire sauce (optional)

Instructions:

1. After roasting meat, remove it and skim off excess fat, keeping 1–2 tbsp in the pan.

2. Place pan over hob, stir in flour, and cook for 1–2 mins.

3. Gradually whisk in stock, scraping up browned bits.

4. Simmer for 5–10 mins. Season with salt, pepper, and wine/Worcestershire if desired.

5. Strain for a smooth gravy.

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🍽️ Serving Order

1. Slice the rested meat.

2. Serve with roast potatoes, vegetables, and Yorkshire pudding.

3. Pour over hot gravy.

4. Optional: Add horseradish (beef), mint sauce (lamb), apple sauce (pork), or bread sauce (chicken).