British Sunday Roast Recipe

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Sunday is the day to slow down, gather loved ones, and share a meal that warms the soul—and nothing says comfort quite like a traditional British Sunday Roast! It’s a feast of perfectly roasted meat, crispy Yorkshire puddings, and colorful vegetables, all smothered in rich homemade gravy. Inspired by the timeless tradition, I decided to create my own version, complete with all the trimmings. Whether you’re hosting family or simply treating yourself, this hearty meal brings people together and creates memories to savor. Follow along for the ultimate guide to this iconic dish, and don’t forget to save room for dessert

Serves: 4-6
Prep Time: 20 minutes
Cook Time: 2.5 hours

Ingredients

For the Roast:

  • 4-5 lb beef joint (topside, silverside, or rib roast)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 4 garlic cloves, halved
  • 2 sprigs of rosemary (optional)

For the Vegetables:

  • 1 lb carrots, peeled and halved
  • 1 lb parsnips, peeled and quartered
  • 1 lb Brussels sprouts, trimmed
  • 8 small potatoes, peeled
  • 2 large onions, quartered
  • 2 tablespoons olive oil
  • Salt, pepper, and herbs (thyme or rosemary) to taste

For the Yorkshire Puddings:

  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 3 large eggs
  • 1/2 teaspoon salt
  • Vegetable oil (for the muffin tin)

For the Gravy:

  • Pan drippings from the roast
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 1 teaspoon Worcestershire sauce (optional)

Instructions

1. Prepare the Beef Roast:

  • Preheat the oven to 425°F (220°C).
  • Rub the beef with olive oil, salt, and pepper. Insert garlic halves into slits on the meat, and add rosemary if using.
  • Place the beef on a roasting rack over a tray. Roast for 20 minutes, then reduce the heat to 350°F (175°C) and roast for an additional 1 hour (for medium rare) or adjust based on preferred doneness. Use a meat thermometer for precision (135°F for medium-rare).

2. Prepare the Vegetables:

  • Toss carrots, parsnips, onions, and potatoes in olive oil, salt, pepper, and herbs.
  • Spread them on a baking tray and roast in the same oven as the beef for 40-50 minutes, turning halfway. Add Brussels sprouts for the last 20 minutes.

3. Make the Yorkshire Puddings:

  • Increase the oven temperature to 425°F (220°C) once the beef is done. Rest the beef under foil for 20 minutes.
  • Whisk flour, milk, eggs, and salt to make a smooth batter. Let it rest for 10 minutes.
  • Add 1/2 teaspoon vegetable oil to each muffin tin hole. Heat the tin in the oven until the oil is smoking hot.
  • Pour batter into each hole (about halfway) and bake for 20-25 minutes until puffed and golden. Do not open the oven during baking!

4. Prepare the Gravy:

  • Place the roasting pan with beef drippings over medium heat. Sprinkle in flour, stirring to make a paste.
  • Gradually add beef stock while whisking to avoid lumps. Simmer until thickened. Add Worcestershire sauce if desired.

5. Assemble and Serve:

  • Slice the beef and serve with roasted vegetables, Yorkshire puddings, and gravy.

Additional Accompaniments

1. Horseradish Sauce

A classic pairing for roast beef!

  • Ingredients: 3 tablespoons creamed horseradish, 2 tablespoons sour cream, 1 teaspoon lemon juice, pinch of salt.
  • Instructions: Mix together until smooth and serve on the side.

2. Mint Sauce (if you’re substituting lamb for beef)

Perfect for cutting through the richness of the meat.

  • Ingredients: 1/4 cup fresh mint leaves, 2 tablespoons sugar, 2 tablespoons boiling water, 2 tablespoons white wine vinegar.
  • Instructions: Finely chop mint, dissolve sugar in boiling water, then mix with vinegar and mint.

3. Cauliflower Cheese

A creamy, cheesy side dish that’s a crowd-pleaser.

  • Ingredients: 1 head of cauliflower (broken into florets), 2 tablespoons butter, 2 tablespoons flour, 1 cup milk, 1 cup grated cheddar cheese, pinch of nutmeg.
  • Instructions:
    1. Steam or boil cauliflower until tender.
    2. Make a cheese sauce by melting butter, stirring in flour, and gradually whisking in milk. Stir until thickened, then add cheese and nutmeg.
    3. Pour over cauliflower and bake at 375°F (190°C) until golden.

4. Stuffing Balls

While more traditional with chicken or turkey, they’re a tasty addition!

  • Ingredients: 2 cups breadcrumbs, 1 small onion (finely diced), 2 teaspoons sage, 2 tablespoons butter, 1 egg, salt, and pepper.
  • Instructions: Mix all ingredients, shape into balls, and bake at 375°F (190°C) for 25-30 minutes.

5. Peas with Butter and Mint

An easy green side to balance the meal.

  • Ingredients: 1 cup peas (fresh or frozen), 1 tablespoon butter, 1 teaspoon fresh mint, pinch of salt.
  • Instructions: Steam peas, toss in butter and mint, and serve warm.

6. Bread Sauce (a very traditional side!)

Creamy and subtly spiced, it’s great with roast meats.

  • Ingredients: 1 cup milk, 1 onion studded with cloves, 1 bay leaf, 1/2 cup breadcrumbs, 2 tablespoons butter, salt, and pepper.
  • Instructions:
    1. Heat milk with the onion and bay leaf, then strain.
    2. Stir in breadcrumbs, butter, salt, and pepper. Heat gently until thickened.

Final Touches

  • Crispy Roast Potatoes: For the ultimate crispy edges, parboil potatoes, fluff them up in a colander, and roast in hot oil or goose fat with a sprinkle of salt.
  • Bacon-Wrapped Sausages: Known as “pigs in blankets,” these make a savory, crispy addition.
  • English Mustard: Serve as a condiment for a spicy kick.

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