There’s something magical about a proper Sunday roast. The smell filling the house, the family gathered round the table, that first slice of perfectly pink beef with crispy potatoes and fluffy Yorkshire puddings. I’ll be honest, my first attempt at a Sunday roast was a disaster. The beef was grey and tough, the Yorkshires didn’t rise, and I nearly took my thumb off trying to carve with a blunt knife. But after years of trial and error, I’ve cracked it. Today, I’m sharing everything you need to know to pull off a roast that’ll have everyone asking for seconds.
What equipment do you actually need for a proper Sunday roast?
Before we even think about ingredients, let’s talk tools. You can have the best beef in the world, but if you’re trying to carve it with a rubbish knife, you’ll end up with ragged slices and a lot of frustration.
You’ll need a good roasting tin, ideally one with a rack so the meat doesn’t sit in its own juices. A meat thermometer takes all the guesswork out of cooking times. And for the love of all that’s holy, invest in a proper carving knife.
Here’s the thing about carving knives: a sharp, well-made blade doesn’t just make the job easier, it makes the meat look better on the plate. Clean, even slices hold their shape and show off that lovely pink centre. I learned this the hard way after mangling one too many expensive joints with a dull supermarket knife. If you’re serious about your Sunday roasts, consider getting a quality forged knife that’s built to last. The difference is night and day. A proper knife glides through the meat rather than tearing it, and with regular care, it’ll serve you for decades.
You’ll also want a sturdy carving board with a groove to catch the juices, a good Yorkshire pudding tin, and a potato masher if you’re doing mash instead of roasties (though we’re going roasties today because they’re simply superior).
Traditional Sunday Roast Recipe
Ingredients
For the beef:
- 1.5kg beef joint (topside, ribeye, or sirloin)
- 2 tbsp olive oil
- 2 tsp English mustard powder
- 2 tsp sea salt flakes
- 1 tsp black pepper, freshly ground
- 6 sprigs fresh thyme
- 4 garlic cloves, unpeeled and lightly crushed
For the Yorkshire puddings:
- 140g plain flour
- 4 large eggs
- 200ml whole milk
- Pinch of salt
- 3 tbsp vegetable oil (for the tin)
For the roast potatoes:
- 1.2kg Maris Piper or King Edward potatoes
- 100ml goose fat or beef dripping
- 4 sprigs fresh rosemary
- Sea salt
For the gravy:
- Pan juices from the beef
- 2 tbsp plain flour
- 400ml beef stock (hot)
- Splash of red wine (optional)
- Salt and pepper to taste
Vegetables and extras:
- 500g carrots, peeled and cut into batons
- 300g green beans, trimmed
- Horseradish sauce, for serving
- English mustard, for serving
How do you cook the beef to perfection?
Take your beef out of the fridge a good hour before cooking. Cold meat straight into a hot oven cooks unevenly. Pat it dry with kitchen paper and rub all over with olive oil. Mix the mustard powder, salt, and pepper, then massage it into the meat. This creates a gorgeous crust.
Preheat your oven to 220°C (200°C fan). Place the beef in your roasting tin with the thyme sprigs and garlic scattered around it. Roast for 20 minutes at this high temperature to get that initial sear, then reduce the heat to 160°C (140°C fan).
Here’s the timing guide: for rare, cook for 15 minutes per 500g. For medium, 20 minutes per 500g. For well done (though please don’t, it’s a crime against beef), 25 minutes per 500g. Use a meat thermometer for accuracy: 50°C for rare, 60°C for medium, 70°C for well done.
Once done, transfer the beef to a warm plate, cover loosely with foil, and rest for at least 30 minutes. This is absolutely essential. The resting time lets the juices redistribute through the meat, making it tender and juicy.
What’s the secret to fluffy Yorkshire puddings?
Right, Yorkshire puddings. They’re either your glory or your shame, aren’t they? The secret is heat and timing.
Make your batter at least 30 minutes ahead, or even the night before. Whisk the flour and salt in a bowl. Make a well in the centre and crack in the eggs. Gradually whisk in the milk until you have a smooth batter. Let it rest.
About 40 minutes before you want to eat, put your Yorkshire pudding tin in the oven with a teaspoon of oil in each hole. Heat at 220°C (200°C fan) until the oil is smoking hot. Quickly pour batter into each hole until about half full, then immediately return to the oven. Don’t open the door for at least 20 minutes. They should puff up gloriously and turn golden brown. Takes about 25-30 minutes total.
How do you make proper crispy roast potatoes?
Peel your potatoes and cut them into even chunks, roughly the size of a large egg. Put them in a pan of cold salted water, bring to the boil, then simmer for 8-10 minutes until the outsides are fluffy. Drain well and give the pan a good shake to rough up the edges. This creates all those crispy bits.
Heat your goose fat in a large roasting tin until smoking. Carefully add the potatoes (watch for spitting fat) and turn to coat. Season generously with salt and tuck in the rosemary sprigs. Roast at 200°C (180°C fan) for 50-60 minutes, turning halfway through, until golden and crispy.
How do you carve beef properly?
This is where your good knife comes in. Place your rested beef on a carving board. Look at the grain of the meat, those lines running through it. You want to cut across the grain, not with it. Cutting across makes the slices tender.
Hold the meat steady with a carving fork. Using long, smooth strokes, slice the beef thinly, about 5mm thick is ideal. Let the knife do the work rather than sawing back and forth. If your knife is sharp enough, it should glide through with minimal pressure.
For a joint with a bone, cut down alongside the bone first to release the meat, then slice as above. Arrange the slices on a warm platter, slightly overlapping. They look more appetizing this way.
How do you pull it all together?
Timing is everything with a roast. Work backwards from when you want to eat. The beef needs at least 30 minutes resting time. The Yorkshires take 30 minutes. The potatoes need an hour. The vegetables can be steamed in the last 10 minutes while you make the gravy.
For the gravy, put your roasting tin on the hob over medium heat. Add the flour to the meat juices and stir to make a paste. Gradually add the hot stock, stirring constantly to avoid lumps. Add a splash of wine if you fancy. Bring to a gentle simmer and cook for 5 minutes until thickened. Season well and strain into a warm jug.
Steam your carrots and beans until just tender, about 8 minutes for the carrots, 4 minutes for the beans. Season with butter, salt, and pepper.
Carve your beef just before serving. Place the sliced meat on warm plates with the potatoes, Yorkshires, and vegetables. Pour over the gravy and serve with horseradish and mustard on the side.
A proper Sunday roast takes effort, no question. But when you sit down to a table laden with golden potatoes, puffy Yorkshires, and perfectly pink beef that carves like butter, it’s all worth it. The key is good ingredients, decent equipment, and not rushing anything. Oh, and a sharp knife.