Introduction
The Sunday Roast Dinner is one of the most cherished traditions in British cuisine. More than just a meal, it represents family, comfort, and time set aside to gather around the table. For generations across the UK, Sunday lunch has been anchored by a roast joint of meat, crisp potatoes, seasonal vegetables, and rich gravy, served slowly and enjoyed without rush.
Historically, the Sunday roast dates back to medieval England, when families would attend church and return home to a joint of meat that had been cooking slowly all morning. Over time, this tradition became firmly established as a weekly ritual, with roast beef often regarded as the classic choice, though chicken and lamb are equally popular today. Yorkshire puddings, once used to stretch a meal further, are now an essential part of the experience.
At The Recipe Kitchen, this Sunday Roast Dinner recipe stays true to its British roots while remaining accessible for home cooks everywhere. Whether you choose beef, chicken, or lamb, this guide will walk you through a reliable, authentic method to create a comforting roast that feels special yet achievable.
Recipe Overview
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 4–6
Ingredients
For the Roast Meat (choose one)
- 1.5 kg beef roasting joint (topside, sirloin, or rib)
or - 1 whole chicken (1.8–2 kg)
or - 1.5 kg leg of lamb
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- Fresh rosemary or thyme (optional)
For the Roast Potatoes
- 1.2 kg potatoes, peeled and halved
- 3 tablespoons vegetable oil or beef dripping
- Salt, to taste
Vegetables
- 4 carrots, peeled and cut into batons
- 200 g broccoli or green beans
- 1 cup frozen or fresh peas
For the Gravy
- Meat juices from the roasting tin
- 1 tablespoon plain flour
- 400 ml hot stock (beef, chicken, or vegetable)
Optional Traditional Additions
- Yorkshire puddings
- Stuffing (especially with chicken)
- Mint sauce (for lamb)
- Horseradish sauce (for beef)
Step-by-Step Instructions
- Prepare the meat
Remove the meat from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Preheat the oven to 220°C (200°C fan). - Season the joint
Rub the meat all over with olive oil, salt, black pepper, garlic, and herbs if using. Place it on a rack in a roasting tin. - Start the roast
Place the meat in the hot oven and roast for 20 minutes to develop colour. Then reduce the temperature to 180°C (160°C fan). - Cook according to your choice of meat
- Beef: Roast for 15 minutes per 500 g for medium-rare
- Chicken: Roast for 20 minutes per 500 g plus 20 minutes
- Lamb: Roast for 20 minutes per 500 g for medium
- Prepare the potatoes
While the meat is roasting, parboil the potatoes in salted water for 8–10 minutes. Drain well and shake in the colander to roughen the edges. - Roast the potatoes
Heat oil or dripping in a roasting tray until hot. Carefully add the potatoes, turning to coat. Roast for 45–55 minutes, turning once, until golden and crisp. - Cook the vegetables
Steam or boil the carrots, broccoli, and peas until just tender. Season lightly and keep warm. - Rest the meat
Once cooked, remove the meat from the oven, cover loosely with foil, and rest for at least 15 minutes. This ensures juicy, tender slices. - Make the gravy
Place the roasting tin over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the stock, scraping up any browned bits. Simmer until thickened and smooth. - Carve and serve
Carve the meat into slices, arrange on a platter with potatoes and vegetables, and serve with hot gravy.
Cooking Tips & Variations
- Crispier potatoes: Use beef dripping instead of oil for deeper flavour.
- Herb variations: Rosemary pairs beautifully with lamb, while thyme works well with chicken.
- Vegetarian option: Replace meat with a nut roast or mushroom Wellington while keeping the same sides.
- Yorkshire puddings: Add them during the last 20 minutes of roasting for perfect rise and colour.
What to Serve With a Sunday Roast
- Yorkshire puddings
- Stuffing balls
- Cranberry sauce (for chicken)
- Mint sauce (for lamb)
- Horseradish sauce (for beef)
A simple gravy-rich plate with well-seasoned vegetables is the hallmark of a proper Sunday roast.
Storage & Reheating
- Storage: Store leftover meat and vegetables in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat meat covered in foil in the oven at 170°C until warmed through. Potatoes can be reheated in the oven to restore crispness. Gravy should be reheated gently on the stovetop.
Leftovers are also excellent for sandwiches, pies, or hash-style dishes.
Frequently Asked Questions
What is the best meat for a Sunday roast?
Beef is the traditional favourite, but chicken and lamb are equally authentic and widely enjoyed across the UK.
How do I know when the meat is cooked?
Use a meat thermometer if possible. Chicken should reach 75°C internally, while beef and lamb vary depending on doneness preference.
Can I prepare parts of the roast in advance?
Yes. Vegetables can be prepped ahead, and potatoes can be parboiled earlier in the day to save time.
Final Thoughts
A traditional Sunday Roast Dinner is a celebration of simple ingredients cooked well. With its comforting flavours, crisp potatoes, tender meat, and generous gravy, it remains one of the most satisfying meals in British cuisine. Whether you choose beef, chicken, or lamb, this recipe offers a dependable, authentic approach that fits perfectly into both everyday family meals and special Sunday gatherings. Prepared with care, a proper Sunday roast never goes out of style.
