Sunday Roast
A British Sunday roast centres on rested roast beef, crisp potatoes cooked in dripping, seasonal vegetables, Yorkshire puddings and gravy made from the roasting juices.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Bring the beef towards room temperature, season generously and roast at 220°C for 20 minutes, then reduce to 180°C until it reaches your preferred doneness.
- 2
Transfer the beef to a warm board, cover loosely and rest for at least 25 minutes before carving.
- 3
Parboil the potatoes for 8–10 minutes, drain and shake to roughen the edges. Roast in hot beef dripping until crisp, turning once.
- 4
Roast the carrots, parsnips and onion separately with a little dripping until browned and tender.
- 5
While the beef rests, bake Yorkshire puddings in smoking-hot fat without opening the oven door.
- 6
Pour excess fat from the roasting tin, stir flour into the browned juices, then whisk in beef stock and simmer into gravy. Serve everything hot.
Cook notes
Tips
Resting the beef is essential for juicy slices.
Dry, roughened potatoes and very hot fat create crisp roasties.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate carved beef and sides for up to 3 days.
- Use leftover beef cold or reheat gently in gravy.
Substitutions
- Roast chicken, lamb or pork can replace beef, with matching gravy and accompaniments.
- Use rapeseed oil if beef dripping is unavailable.
What to Serve With
- Yorkshire puddings
- Horseradish sauce
- Seasonal greens
Common Mistakes
- Carving without resting spills the juices.
- Crowding potatoes in cool fat prevents crisping.
Recipe FAQ
What makes this Sunday Roast traditional?
The meal combines a roast joint with roast potatoes, vegetables, gravy and the customary trimmings rather than cooking everything in broth.
Can I prepare Sunday Roast ahead?
Prepare the vegetables and Yorkshire batter in advance; roast and gravy are best finished on the day.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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