Sunday Roast Recipe

A Sunday Roast is a classic British meal typically featuring roasted meat, vegetables, and accompaniments like Yorkshire pudding and gravy. Here's a traditional recipe for making a Sunday Roast:

Ingredients:

For the Roast:

• Meat: 1.5 to 2 kg (Choose from beef, lamb, or chicken)
  • For beef, a rib of beef or sirloin works well.
  • For lamb, a leg or shoulder is ideal.
  • For chicken, a whole chicken.
• Olive Oil: 2 tablespoons
• Salt and Pepper: To taste
• Fresh Herbs: (e.g., rosemary, thyme) for seasoning

For the Vegetables:

• Potatoes: 6-8 (peeled and cut into chunks)
• Carrots: 4 (peeled and cut into chunks)
• Parsnips: 4 (peeled and cut into chunks, optional)
• Red Onion: 2 (quartered)
• Olive Oil: 2-3 tablespoons
• Salt and Pepper: To taste
• Fresh Herbs: (e.g., rosemary, thyme) for seasoning

For the Yorkshire Pudding:

• All-Purpose Flour: 140g
• Eggs: 4
• Milk: 200ml
• Salt: A pinch
• Vegetable Oil: For the tin

For the Gravy:

• Beef or Chicken Stock: 500ml
• Cornflour: 1 tablespoon (mixed with a little cold water to make a slurry)
• Pan Drippings: From the roast
• Salt and Pepper: To taste

Instructions:

1. Prepare and Roast the Meat:

• Preheat the Oven: Preheat your oven to 200°C (400°F).
• Season the Meat: Rub the meat with olive oil, salt, pepper, and fresh herbs.
• Roast the Meat: Place the meat in a roasting tin. Roast in the preheated oven for the following times:
  • Beef: 20 minutes per 500g for rare, 25 minutes per 500g for medium, and 30 minutes per 500g for well done.
  • Lamb: 25 minutes per 500g for medium-rare, 30 minutes per 500g for medium.
  • Chicken: 20 minutes per 500g plus an additional 20 minutes (e.g., 1.5 kg chicken = 1 hour 20 minutes).
• Rest the Meat: Once cooked, remove the meat from the oven and let it rest, covered with foil, for 15-20 minutes.

2. Prepare and Roast the Vegetables:

• Toss the Vegetables: Toss potatoes, carrots, parsnips, and red onions with olive oil, salt, pepper, and fresh herbs.
• Roast the Vegetables: Place them in a roasting tin and roast in the oven for about 40-50 minutes, or until golden and tender, turning occasionally.

3. Make the Yorkshire Pudding:

• Prepare the Batter: In a bowl, whisk together flour, eggs, milk, and a pinch of salt until smooth.
• Heat the Tin: Place a little vegetable oil in each compartment of a Yorkshire pudding tin and heat in the oven until very hot.
• Bake the Puddings: Pour the batter into the hot oil-filled compartments and bake at 220°C (425°F) for 20-25 minutes until risen and golden.

4. Make the Gravy:

• Prepare the Gravy: In a saucepan, heat the pan drippings over medium heat.
• Add Stock: Add the beef or chicken stock and bring to a simmer.
• Thicken: Stir in the cornflour slurry gradually until the gravy reaches your desired thickness.
• Season: Adjust the seasoning with salt and pepper.

5. Serve:

• Carve the Meat: Slice the rested meat.
• Arrange the Meal: Serve slices of meat with roasted vegetables, Yorkshire puddings, and a generous serving of gravy.

Tips:

• For Beef: Use a meat thermometer to ensure you get your desired doneness.
• For Chicken: Check that the juices run clear and the internal temperature reaches 75°C (165°F).

Enjoy your classic and delicious Sunday Roast!