By Moselaunch 
Introduction
Nothing captures the essence of British comfort food quite like a Sunday Roast. This beloved meal, featuring roasted meat (often beef, lamb, or chicken), crispy roast potatoes, golden Yorkshire pudding, and an assortment of vegetables, is a family tradition for many across the UK. The perfect Sunday Roast relies on attention to detail and timing, with each element complementing the next. Here’s a comprehensive guide to help you create a flawless Sunday Roast from scratch.
Ingredients and Prep
Main Roast (Beef, Lamb, or Chicken)
- 1.5 kg of your preferred meat (e.g., beef rib roast, lamb leg, or whole chicken)
- Olive oil or butter for coating
- Salt and black pepper, to taste
- Fresh herbs (rosemary, thyme, sage)
Roast Potatoes
- 1 kg potatoes, peeled and cut into even chunks
- 3 tbsp goose fat or vegetable oil
- Salt
Yorkshire Pudding
- 100g plain flour
- 2 eggs
- 100ml milk
- Pinch of salt
Vegetables (Carrots, Parsnips, Broccoli, or Peas)
- Assorted vegetables as desired
- Butter and salt for seasoning
Gravy
- Meat drippings from the roast
- 1 tbsp flour
- 500ml beef or vegetable stock
Step-by-Step Instructions
1. Preheat and Prepare the Meat
Preheat the oven to 200°C (400°F). Pat the meat dry, rub it generously with olive oil or butter, and season with salt, pepper, and fresh herbs. Allow the meat to sit at room temperature for 20-30 minutes before roasting, as this helps ensure even cooking.
2. Roast the Meat
Place the meat on a roasting rack in a pan and roast in the preheated oven. The cooking time will vary depending on the type and size of the meat, but a general guideline is 20 minutes per pound for medium-rare. Use a meat thermometer to ensure the roast reaches your desired doneness (e.g., 55°C for medium-rare beef). Let the meat rest for 15-20 minutes after removing it from the oven to lock in the juices.
3. Prepare the Roast Potatoes
While the meat is roasting, bring a pot of salted water to a boil and parboil the potato chunks for about 5 minutes. Drain the potatoes and give them a rough shake to create crumbled edges, which helps achieve a crispy texture. Toss the potatoes with goose fat or vegetable oil and season with salt. Spread them on a baking tray and place in the oven during the meat’s final 30-40 minutes of cooking, or until golden brown and crispy.
4. Make the Yorkshire Pudding
Increase the oven temperature to 220°C (425°F) once the meat is done. In a bowl, whisk together flour, eggs, milk, and salt to make a smooth batter. Let it sit for a few minutes. Place a little oil in each cup of a muffin tin, heat it in the oven, and then pour the batter in. Bake for 15-20 minutes, until the Yorkshire puddings are puffed and golden.
5. Prepare the Vegetables
Steam or roast carrots, parsnips, broccoli, or peas according to your preference. For added flavor, toss them in melted butter and season with salt.
6. Make the Gravy
Use the drippings from your roasting pan to make a rich, savory gravy. In a saucepan, add a tablespoon of flour to the drippings and cook over medium heat until the mixture browns slightly. Gradually add stock, whisking continuously, until the gravy thickens.
Plating and Serving
Slice the roast and arrange it on a platter with crispy potatoes, golden Yorkshire puddings, and vibrant vegetables. Serve the gravy on the side for each person to add as they wish.
With each step thoughtfully crafted, this Sunday Roast recipe captures the spirit of a classic British meal. Perfect for gatherings, this dish invites everyone to enjoy both the process and the result of traditional comfort cooking.