Sunday Roast Recipe

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    2 hrs

  • Cook Time

    2 hrs

  • Total Time

    4 hrs

  • Servings

    4

  • Calories

    230885 kcal

  • Course

    Dinner

  • Cuisine

    British

Sunday Roast Recipe

Learn how to make this classic British Sunday roast dinner without getting on a plane.

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Ingredients

Servings

Roast beef

  • 3-4 3-4 lb beef roast we used top round roast cut
  • neutral oil optional
  • 1 ½ 1 ½ tbsp kosher salt Diamond Crystal brand
  • ½ ½ tbsp garlic powder
  • 1 1 tsp dry herb of your choice oregano, parsley, etc.

Gravy

  • 2 2 tbsp unsalted butter or pan drippings
  • 2 2 tbsp all-purpose flour
  • 1 1 c beef broth
  • ½ ½ tsp onion powder
  • ½ ½ tsp garlic powder
  • ½ ½ tsp Worcestershire sauce 
  • ¾ ¾ tsp kosher salt Diamond Crystal brand
  • black pepper
  • water optional if thinning is necessary

Yorkshire pudding

  • 2 2 large eggs
  • ½ ½ c all-purpose flour
  • 6 6 tbsp whole milk
  • 1 1 tbsp water
  • ½ ½ tsp kosher salt Diamond Crystal brand
  • 2 2 tbsp tallow or lard or oil

Roasted potatoes - boiled

  • 4 4 c water
  • 4 4 c beef broth
  • 2 2 tbsp kosher salt Diamond Crystal brand
  • 3 3 lb Russet potatoes cut into 1-inch pieces

Roasted potatoes - roasted

  • 1 1 c duck fat
  • kosher salt Diamond Crystal brand
  • black pepper

Cauliflower cheese - roasted

  • 2 ½ 2 ½ lbs cauliflower cut into 2-inch branches
  • 2 2 tbsp neutral oil
  • ½ ½ tsp kosher salt Diamond Crystal brand
  • ¼ ¼ tsp black pepper

Cauliflower cheese - cheese sauce

  • 4 4 tbsp unsalted butter
  • 4 4 tbsp all-purpose flour
  • 1 1 c whole milk room temperature
  • 1 1 c shredded Gruyère
  • 1 1 c shredded cheddar cheese
  • ½ ½ tsp kosher salt Diamond Crystal brand

Cauliflower cheese - baked

  • ¼ ¼ c breadcrumbs
  • ⅔ c shredded cheddar cheese

Honey-glazed carrots

  • 1 1 lb carrots peeled and sliced into ½-inch batons
  • 2 2 tbsp honey
  • 1 1 tbsp olive oil
  • 1 1 tbsp unsalted butter melted
  • 1 1 tsp apple cider vinegar
  • ¼ ¼ tsp kosher salt Diamond Crystal brand
  • ⅛ tsp black pepper

Horseradish cream

  • 6 6 tbsp heavy cream whipped to soft peaks
  • ¼ ¼ c prepared horseradish
  • 2 2 tbsp sour cream
  • 1 1 tbsp Dijon mustard
  • ½ ½ tbsp minced chives
  • ½ ½ pinch white sugar or to taste
  • kosher salt to taste
  • black pepper to taste
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Instructions

Beef roast

  1. Remove 3-4 lb beef roast from the refrigerator and place it on a baking rack on a baking sheet (the one you’ll bake it on) two hours before cooking so it can come to room temperature.
  2. If you’re using a wireless meat thermometer like me, this is the perfect time to charge the unit and the probes (I always forget to do this until it's too late). 20 minutes before cooking, preheat the oven to 500 °F.
  3. If you have a leaner cut of beef, like top round, rub about 2 tsp neutral oil all over it before seasoning. Mix all seasoning ingredients (1 ½ tbsp kosher salt, ½ tbsp garlic powder, and 1 tsp dry herb of your choice), and coat evenly all over the roast. Let this marinade for 20 minutes. Add thermometer probes so they read the very center of the roast.
  4. Put the roast into the 500 °F oven for about 15-20 minutes or until browned.
  5. Then, lower the temperature to 325 °F and cook until it reaches the desired doneness. For medium rare (135 °F), remove the roast from the oven when the thermometer reads 120 °F.
  6. Let the roast rest for about 20 minutes–carryover heat will continue cooking the roast and bring it to a final temperature of 135 °F.

Gravy

  1. In a pan over medium heat, melt 2 tbsp unsalted butter or pan drippings and add 2 tbsp all-purpose flour. Brown the roux until golden brown. Use a spatula to move the roux around frequently so it doesn’t burn.
  2. Add half the 1 c beef broth and whisk until incorporated.
  3. Add the rest of the beef broth and continue to whisk until it thickens about 3-5 minutes.
  4. Add the seasonings (½ tsp onion powder, ½ tsp garlic powder, ½ tsp Worcestershire sauce, ¾ tsp kosher salt, and black pepper). Taste test, add more salt or pepper if necessary. Add water if the gravy needs to be thinned out.

Yorkshire pudding

  1. Combine the 2 large eggs, ½ c all-purpose flour, 6 tbsp whole milk, 1 tbsp water, and ½ tsp kosher salt into a bowl and mix thoroughly.
  2. Place in the fridge to get cold for at least 30 minutes or up to overnight.
  3. Preheat the oven to 450 °F.
  4. Add 1 tsp 2 tbsp tallow (or oil or lard) in each cup and preheat for 10 minutes in the oven.
  5. Add the batter into each cup, about half of the way to the top. This should make 6 Yorkshire puddings.
  6. Bake for 15 minutes or until it triples in size. Remove and serve immediately.

Roasted potatoes

  1. In a large pot, add the 4 c water, 4 c beef broth, and 2 tbsp kosher salt to a boil over high heat.
  2. Wash, peel, and cut the 3 lb Russet potatoes into 1-inch pieces.
  3. Add potatoes into the pot and cook for 10 minutes or until al dente. They shouldn’t be too soft, but you can still pierce them with a fork.
  4. Drain the potatoes and place them back into the pot, covering them with a lid. Shake vigorously. Let them air dry for 5 minutes.
  5. Preheat the oven to 450 °F.
  6. Add 1 c duck fat to a roasting pan and preheat in the oven for 10 minutes.
  7. Add the potatoes to the hot pan carefully with tongs. Turn to coat in duck fat. Add kosher salt and black pepper.
  8. Roast and turn over every 20 minutes until crispy and golden brown. This should take about 50-60 minutes.

Cauliflower cheese - roasting cauliflower

  1. Preheat the oven to 400 °F. Clean and prep the 2 ½ lbs cauliflower by cutting them into 2-inch branches.
  2. Add the cauliflower to a roasting pan with ½ tsp kosher salt, ¼ tsp black pepper, and 2 tbsp neutral oil. Toss with tongs to mix.
  3. Roast for 5 minutes until the cauliflower is al dente but still hard.
  4. Remove from the oven and set aside. Turn down the oven to 350 °F.

Cauliflower cheese - sauce

  1. Over medium heat, melt the 4 tbsp unsalted butter and mix in the 4 tbsp all-purpose flour. Cook and whisk for about one minute until it thickens slightly.
  2. Add the 1 c whole milk and whisk thoroughly. Cook for another minute or until it thickens to the consistency of a smoothie.
  3. Lower the heat to low. Add the 1 c shredded Gruyere and 1 c shredded Cheddar cheese Whisk until it’s melted. Add the ½ tsp kosher salt and taste test.

Cauliflower cheese - baked

  1. Mix together the cheese sauce and cauliflower.
  2. Transfer the cauliflower into a baking dish and sprinkle the ⅔ c shredded Cheddar cheese on top and the ¼ c breadcrumbs.
  3. Bake for 8 minutes.
  4. Adjust the heat to broil at 480 °F and brown the bread crumbs for 2 min. Remove from the oven and serve.

Honey-glazed carrots

  1. Preheat the oven to 400 °F.
  2. Clean, peel, and cut 1 lb carrots into ½-inch batons with a similar length.
  3. In a bowl, combine the 2 tbsp honey, 1 tbsp olive oil, 1 tbsp unsalted butter, 1 tsp apple cider vinegar, ¼ tsp kosher salt, and ⅛ tsp black pepper. Whisk until incorporated.
  4. Toss in the carrots and mix until covered with seasonings. Transfer the carrots to a roasting pan.
  5. Bake for 10 minutes or until it’s al dente.

Horesradish cream

  1. Use a whisk to whip the 6 tbsp heavy cream into soft peaks. If you turn the whisk upside down, the peaks should fold slightly and keep their overall shape.
  2. In another bowl, combine the ¼ c prepared horseradish, 2 tbsp sour cream, 1 tbsp Dijon mustard, ½ tbsp minced chives, ½ pinch white sugar, kosher salt, and black pepper. Mix until incorporated.
  3. Carefully fold in the horseradish mixture into the whipped cream with a spatula. Use the spatula to slice the center of the ingredients, make a scooping motion towards the left of the bowl, and fold over the ingredients. Turn the bowl 45 degrees clockwise and repeat the folding technique until the horseradish cream is mixed. Be gentle during this folding process to prevent losing the air from the whipped cream.
  4. Transfer to a serving bowl when complete.

Nutrition Information

Show Details
Calories 2308.85kcal (115%) Carbohydrates 130.85g (44%) Protein 115.23g (230%) Fat 151.81g (234%) Saturated Fat 65.43g (327%) Polyunsaturated Fat 14.22g Monounsaturated Fat 66.47g Trans Fat 3.15g Cholesterol 516.83mg (172%) Sodium 9910.26mg (413%) Potassium 4315.89mg (123%) Fiber 15.7g (63%) Sugar 28.93g (58%) Vitamin A 21053.35IU (421%) Vitamin C 169.73mg (189%) Calcium 960.99mg (96%) Iron 14.96mg (83%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 230885 kcal

% Daily Value*

Calories 2308.85kcal 115%
Carbohydrates 130.85g 44%
Protein 115.23g 230%
Fat 151.81g 234%
Saturated Fat 65.43g 327%
Polyunsaturated Fat 14.22g 84%
Monounsaturated Fat 66.47g 332%
Trans Fat 3.15g 158%
Cholesterol 516.83mg 172%
Sodium 9910.26mg 413%
Potassium 4315.89mg 92%
Fiber 15.7g 63%
Sugar 28.93g 58%
Vitamin A 21053.35IU 421%
Vitamin C 169.73mg 189%
Calcium 960.99mg 96%
Iron 14.96mg 83%

* Percent Daily Values are based on a 2,000 calorie diet.

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