Traditional Sunday Roast recipe

If you’re looking for the ultimate comfort meal to round off the weekend, this Sunday Roast is for you. It’s the kind of dish that turns a lazy Sunday into something special without being overly fussy. I’ve put together this recipe from years of making it for my own family—crispy roast potatoes, tender beef, fluffy Yorkshire puddings, and sweet roasted carrots. Pour over plenty of gravy, sit back, and enjoy the praise.

---

Ingredients

For the beef

• 1.5–2 kg beef topside or sirloin joint
• 2 tbsp olive oil
• 1 tbsp sea salt
• 1 tsp cracked black pepper
• 2 sprigs fresh rosemary
• 3 garlic cloves, crushed

For the roast potatoes

• 1.2 kg Maris Piper or King Edward potatoes
• 4 tbsp vegetable oil or goose fat
• Salt to taste

For the carrots

• 500 g carrots, peeled and cut lengthways
• 1 tbsp olive oil
• 1 tbsp honey
• 1 tsp thyme (fresh or dried)
• Pinch of salt

For the Yorkshire puddings

• 140 g plain flour
• 4 eggs
• 200 ml milk
• Pinch of salt
• Sunflower oil for tin

For the gravy

• 2 tbsp plain flour
• Beef juices from roasting tray
• 500 ml beef stock
• Dash of Worcestershire sauce (optional)

---

Step-by-step recipe

1. Prepare the beef

1. Take the beef out of the fridge 30 minutes before cooking.
2. Preheat oven to 220°C (200°C fan).
3. Rub the beef with olive oil, salt, pepper, rosemary, and garlic.
4. Place in a roasting tin and roast for 20 minutes.
5. Lower the oven to 180°C (160°C fan), and roast for:
   • Rare: 15 minutes per 500 g
   • Medium: 20 minutes per 500 g
   • Well-done: 25 minutes per 500 g
6. Remove from oven, cover with foil, and rest for 30 minutes.

2. Roast the potatoes

1. Peel and chop potatoes into even chunks.
2. Parboil in salted boiling water for 8–10 minutes until slightly soft.
3. Drain and shake them in the pan to rough up the edges.
4. Heat oil or fat in a roasting tin in the oven (same temperature as beef) until sizzling.
5. Carefully add potatoes, turn to coat, and roast for 45–50 minutes, turning occasionally, until golden and crisp.

3. Roast the carrots

1. Toss carrots with oil, honey, thyme, and salt.
2. Spread on a baking tray and roast for 30–35 minutes until caramelised and tender.

4. Make the Yorkshire puddings

1. Preheat oven to 220°C (same as initial beef heat).
2. Mix flour, eggs, milk, and salt into a smooth batter. Rest for 20 minutes if you can.
3. Pour a little sunflower oil into each muffin tin hole and heat in oven until smoking hot.
4. Pour in batter quickly and return to oven.
5. Bake for 20–25 minutes without opening the door. They should be risen and golden.

5. Make the gravy

1. Place the beef roasting tray over low heat.
2. Stir in flour and cook for 2 minutes.
3. Gradually whisk in beef stock and any juices from the resting meat.
4. Add Worcestershire sauce if using, and simmer until thickened.

---

Serving suggestions

• Slice the beef thinly and serve with crispy roast potatoes, honey-glazed carrots, and Yorkshire puddings.
• Ladle generous amounts of rich gravy over everything.
• Add steamed greens or peas if you like.
• A dollop of horseradish sauce or English mustard pairs beautifully with the beef.

---

Additional information

• For extra crispy potatoes, let them cool after parboiling and roast them from cold.
• You can swap the beef for roast chicken or pork if preferred—just adjust the cooking time.
• Leftovers make excellent sandwiches or a Monday hash with fried eggs on top.
• If you’re short on time, frozen Yorkshire puddings are a decent backup (but homemade is always best).

---

This Sunday Roast isn’t just a meal—it’s an experience. From the sizzle of the beef in the oven to the smell of roasting potatoes, everything comes together to create a proper end to the week. It’s comforting, deeply satisfying, and worth every minute in the kitchen. Give it a go this weekend—you won’t regret it.