British

Sunday Roast

“A hearty and aromatic feast, where tender beef is accompanied by crispy potatoes, savory Yorkshire pudding, and a medley of roasted vegetables.”

Medium3 hours

Where it comes from

The Sunday roast is a quintessential British tradition, typically served on Sunday afternoons, reflecting the country's agrarian roots and the communal spirit of sharing a family meal. The custom originated in the late 15th century as a post-church meal and has remained a cherished part of British culture. Each component of the dish, from the Yorkshire pudding to the gravy, holds a place in regional variations across the UK.

On the Palate

What goes into it

How it's made

1
Preheat the oven to 400°F (200°C) and season the beef with salt, pepper, rosemary, and thyme.
2
Place the beef in a roasting pan with garlic, onions, carrots, and potatoes, and roast for 1.5 to 2 hours.
3
Prepare Yorkshire pudding batter by whisking together eggs, milk, flour, and a pinch of salt.
4
Remove the beef from the oven and let it rest, while increasing oven temperature to 425°F (220°C) to bake the Yorkshire pudding.
5
Make gravy by pouring beef broth into the roasting pan, scraping up the browned bits, and thickening with flour and butter.
6
Slice the rested beef and serve with roasted vegetables, Yorkshire pudding, and gravy on the side.

Roasting Baking