A Sunday roast is a comforting, timeless meal that fills the kitchen with warm, savory aromas. Crisp skin, tender meat and soft, roasted vegetables make it a crowd-pleaser. This simple version uses a whole chicken or a beef joint, olive oil, root vegetables and fresh herbs for a classic plate that feels hearty and homey. If you like a fresh side, try pairing it with roasted tomatoes and burrata from roasted tomatoes with burrata for a bright contrast.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes (90 minutes)
- Total Time: 1 hour 50 minutes (110 minutes)
- Servings: 6
- Difficulty Level: Medium
Nutrition Information
(Approximate per serving; values vary by meat choice and portion size)
- Calories per serving: 650 kcal
- Protein: 45 g
- Carbohydrates: 50 g
- Fat: 30 g
- Fiber: 6 g
- Sugar: 6 g
- Sodium: 550 mg
Why Make This Sunday Roast
A Sunday roast brings comforting flavors and fills your home with aroma. The skin turns golden and crisp while the meat stays juicy. Potatoes roast to a soft interior and lightly caramelized edges. This meal works for family dinners and small gatherings. It’s flexible: use chicken for a lighter roast or a beef joint for deeper, beefy flavor. The recipe is simple but delivers satisfying texture and taste.
How to Make Sunday Roast
Start with good seasoning and a hot oven for crispy skin and roasted vegetables that caramelize. Use a roasting pan with a rack if you have one so hot air can circulate. Check meat doneness with a thermometer to avoid overcooking—aim for safe internal temperatures (see FAQs). Let the meat rest to keep juices inside. Make gravy from the pan drippings while the meat rests for a rich finish.
Ingredients:
- 1 whole chicken or beef joint
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 4 large potatoes, peeled and chopped
- 4 carrots, peeled and chopped
- 1 onion, quartered
- Fresh herbs (such as rosemary and thyme)
- Gravy (for serving)
Directions:
Step 1: Preparation
Preheat your oven to 180°C (350°F). Pat the chicken skin dry or pat the outside of the beef joint dry with paper towels. This helps the surface brown. Peel and chop potatoes and carrots into even pieces so they cook at the same rate. Quarter the onion and set everything near the pan.
Step 2: Mixing
Season the chicken or beef joint with olive oil, salt and pepper. Rub the oil and seasoning all over the meat so it sits evenly. Toss the potatoes, carrots and onion with a little olive oil, salt, and pepper. Scatter fresh rosemary and thyme over the vegetables and tuck a few sprigs near the meat for aroma.
Step 3: Cooking
Place the meat in a roasting pan and surround it with the prepared potatoes, carrots and onion. Add extra herbs around the pan. Roast in the oven for about 1.5 hours (90 minutes) or until fully cooked. For chicken, the internal temperature should reach 75°C (165°F). For beef, cook to your preferred doneness (use a meat thermometer and see FAQs). Halfway through, turn the vegetables for even browning. If the meat skin or surface browns too quickly, loosely tent with foil.
Step 4: Finishing
Let the meat rest for 10–15 minutes before carving to keep it juicy. While the meat rests, pour pan juices into a saucepan, skim off excess fat if needed, and whisk in a little stock or water to make gravy. Slice the meat and serve with the roasted vegetables and warm gravy on the side.
How to Serve Sunday Roast
Serve slices of meat on warm plates with roasted potatoes, carrots and onion. Spoon glossy gravy over the meat and vegetables. Add a green vegetable like steamed peas, roasted Brussels sprouts or a crisp salad for color and a fresh contrast. Garnish with extra herb sprigs and a squeeze of lemon for chicken if you like a bright lift.
How to Store Sunday Roast
- Refrigerator: Cool leftovers within two hours, place in airtight containers, and refrigerate for 3–4 days.
- Freezer: Freeze carved meat and vegetables in airtight containers or heavy freezer bags for up to 2–3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently in a low oven (160°C / 325°F) covered with foil for 15–25 minutes, or microwave in short bursts, stirring vegetables to warm evenly. Reheat gravy on the stove, whisking to bring it together.
Expert Tips for Perfect Sunday Roast
- Dry the meat well before roasting; dry skin browns and crisps better.
- Use a meat thermometer for reliable doneness.
- Cut vegetables into similar sizes for even cooking.
- Roast vegetables cut-side down to brown the cut surface.
- Rest the meat 10–15 minutes — this seals juices and makes carving neater.
- For extra flavor, slip butter under chicken skin or rub beef with garlic and herbs.
- If the vegetables finish early, pull them out and keep warm while the meat finishes.
Delicious Variations
- Herb Butter Chicken: Mix softened butter with crushed garlic, rosemary and lemon zest. Spread under chicken skin before roasting.
- Beef with Red Wine Gravy: Use a beef joint and make a gravy with red wine and beef stock for deeper flavor.
- Mediterranean Roast: Add tomatoes, bell peppers and olives to the tray with oregano and a squeeze of lemon.
- Vegetarian Option: Replace the joint with a nut roast or a large stuffed squash and roast with the same vegetables.
- Crispy Potatoes Upgrade: Par-boil potatoes for 10 minutes, shake them in a pot to roughen the edges, then roast with hot oil for extra-crisp edges.
Frequently Asked Questions
-
How do I know when the meat is done?
Use a meat thermometer. Chicken is safe at 75°C (165°F) in the thickest part. Beef doneness: 50–52°C for rare, 57–60°C for medium, 65–70°C for well done. Insert thermometer into the thickest part, not touching bone. -
Can I roast everything together if I use beef instead of chicken?
Yes. Vegetables roast well with beef. If your beef joint is very large, it may need longer; remove vegetables earlier if they’re cooked through. Keep vegetables to the edges of the pan where they will get roasted but won’t overcook as fast as smaller meat. -
How do I make the potatoes extra crispy?
Par-boil potatoes for 8–10 minutes, drain and shake them in the pot to roughen surfaces. Toss with hot oil and roast on a preheated tray. Turn halfway to brown all sides. -
How do I make gravy from pan juices?
Spoon off excess fat, pour pan juices into a saucepan, add a splash of stock or water, simmer and whisk in a little flour or a beurre manié (butter + flour paste) to thicken. Season to taste. -
Can I prepare parts of this ahead of time?
Yes. Peel and chop vegetables a day ahead and store covered in the fridge. Season or marinate the meat the night before for deeper flavor. Roast and reheat gently on the day if needed. -
What if I only have a fan/convection oven?
Reduce the oven temperature by about 20°C (around 35–40°F) from the recipe temperature and check doneness a little earlier since convection cooks faster. -
How long should I rest beef if it’s a large joint?
Rest time depends on size. For large joints (1.5–2 kg), rest 15–20 minutes to allow juices to redistribute. Tent loosely with foil while resting.
Conclusion
This Sunday roast is a simple, reliable way to feed family and friends with warming flavor and satisfying textures. The roast offers crispy edges, fragrant herbs and a juicy center that makes Sunday dinners special. For more on the tradition and variations of this classic meal, read about the history and regional twists in the Sunday roast – Wikipedia. Give it a try — the aromas alone make the effort worthwhile.
Print
Sunday Roast
- Total Time: 110 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
A comforting Sunday roast featuring crispy skin, tender meat, and roasted vegetables, perfect for family dinners.
Ingredients
- 1 whole chicken or beef joint
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 4 large potatoes, peeled and chopped
- 4 carrots, peeled and chopped
- 1 onion, quartered
- Fresh herbs (such as rosemary and thyme)
- Gravy (for serving)
Instructions
- Preheat your oven to 180°C (350°F). Pat the chicken or beef joint skin dry with paper towels. Peel and chop potatoes and carrots into even pieces. Quarter the onion and set everything near the pan.
- Season the chicken or beef joint with olive oil, salt, and pepper. Rub the oil and seasoning all over the meat. Toss potatoes, carrots, and onion with olive oil, salt, and pepper, then scatter fresh herbs over the vegetables and tuck sprigs near the meat.
- Place the meat in a roasting pan surrounded by the prepared vegetables. Roast for about 1.5 hours (90 minutes) or until cooked through. Use a meat thermometer to check internal temperatures—chicken at 75°C (165°F) or beef to preferred doneness. Turn vegetables halfway through for even browning.
- Let the meat rest for 10–15 minutes before carving. While resting, prepare gravy from the pan drippings by skimming excess fat, whisking in a little stock or water. Serve with roasted vegetables and gravy.
Notes
Rest the meat for juicier slices. Use a meat thermometer for accurate doneness.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 100mg
