Sunday Roast

Sunday Roast is a warm, simple meal for a family day.

Sunday Roast introduction

Sunday Roast brings people to the table and makes a house feel like home.
If you enjoy different roast ideas, try this cranberry balsamic ribeye roast for another special meal.

Sunday Roast why make this recipe

Make this Sunday Roast because it is easy and fills the house with good smells.
It uses simple ingredients and gives a full meal with meat and vegetables in one pan.

Sunday Roast how to make Sunday Roast

This how to make Sunday Roast section shows the steps at a glance.
You roast the meat with vegetables and add beans near the end so they stay bright and fresh.

Sunday Roast Ingredients

• 1 whole chicken or joint of beef/lamb
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 potatoes, peeled and quartered
• 4 carrots, peeled and chopped
• 2 cups green beans
• 1 onion, quartered
• Herbs (thyme, rosemary, or your choice)
• Gravy (made from drippings)

Sunday Roast Directions

1. Preheat the oven to 180°C (350°F).
2. Season the chicken or meat with olive oil, salt, pepper, and herbs.
3. Place the meat in a roasting pan and surround it with potatoes, carrots, and onion.
4. Roast in the oven for about 1.5 to 2 hours, or until the meat is fully cooked and juices run clear.
5. In the last 30 minutes, add green beans to the roasting pan.
6. Remove from oven and let rest before carving.
7. Serve with the roasted vegetables and gravy.

Sunday Roast how to serve Sunday Roast

Serve the Sunday Roast sliced and placed on a warm platter.
Add the roasted vegetables around the meat and pour gravy over the slices.
You can also serve it with a soup or starter like creamy roasted broccoli soup with cheddar croutons for a fuller meal.

Sunday Roast how to store Sunday Roast

Cool the leftovers quickly and place them in an airtight container.
Store in the fridge for up to 3 days or freeze for up to 3 months.
Reheat gently in the oven to keep the meat moist.

Sunday Roast tips to make Sunday Roast

• Dry the meat with a paper towel before seasoning to get a better crust.
• Use a meat thermometer: 75°C (165°F) for chicken, 60–70°C (140–160°F) for beef/lamb depending on doneness.
• For a tasty side idea, try roasted Brussels sprouts tips from this crispy roasted Brussels sprouts with blue cheese & bacon write-up.

Sunday Roast variation (if any)

• Swap chicken for beef or lamb to change the flavor.
• Use sweet potatoes instead of potatoes for a sweeter finish.
• Add parsnips or turnips with the root veg for more depth.

Sunday Roast FAQs

Q: How long does a Sunday Roast take to cook?
A: A typical roast takes about 1.5 to 2 hours, but time depends on the size and type of meat.

Q: Can I roast everything together for Sunday Roast?
A: Yes. Put the root vegetables in at the start and add green beans in the last 30 minutes for best texture.

Q: What tool helps check doneness for Sunday Roast?
A: A meat thermometer helps. Buy it here

Q: Can I make gravy from the roasting pan?
A: Yes. Use the pan drippings, a little flour, and stock to make a simple gravy.

Q: Can I use frozen vegetables in Sunday Roast?
A: You can, but add frozen veg later in the roast so they do not turn mushy.

Sunday Roast

A warm and simple meal perfect for family gatherings, featuring roasted meat and vegetables in one pan.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Dinner, Main Course

Cuisine British

Servings 6 servings

Calories 550 kcal

Ingredients

  

Main Ingredients

• 1 whole whole chicken or joint of beef/lamb
• 2 tablespoons olive oil
• to taste Salt and pepper
• 4 pieces potatoes, peeled and quartered
• 4 pieces carrots, peeled and chopped
• 2 cups green beans
• 1 piece onion, quartered
• Herbs (thyme, rosemary, or your choice)
• Gravy (made from drippings)

Instructions

 

Preparation

• Preheat the oven to 180°C (350°F).
• Season the chicken or meat with olive oil, salt, pepper, and herbs.

Cooking

• Place the meat in a roasting pan and surround it with potatoes, carrots, and onion.
• Roast in the oven for about 1.5 to 2 hours, or until the meat is fully cooked and juices run clear.
• In the last 30 minutes, add green beans to the roasting pan.
• Remove from oven and let rest before carving.

Serving

• Serve the Sunday Roast sliced and placed on a warm platter.
• Add the roasted vegetables around the meat and pour gravy over the slices.

Notes

Cool leftovers quickly and place in an airtight container. Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently in the oven to keep the meat moist. Dry the meat with a paper towel before seasoning for a better crust. Use a meat thermometer: 75°C (165°F) for chicken, 60–70°C (140–160°F) for beef/lamb.

Keyword Comfort Food, Family Meal, Roast Dinner, roasted vegetables, Sunday Roast