British Sunday Lunch Roast
Serve a traditional British Sunday Lunch with rosemary seasoned roast beef roasted with carrots, parsnips, crispy potatoes and brussel-sprouts, served with Yorkshire pudding, creamy horseradish sauce, and warm hearty gravy.
British Sunday lunch is all about gathering everyone around the table for a hearty, comforting feast. Think beautifully roasted meat, crisp yet fluffy roast potatoes, rich gravy, Yorkshire pudding, and plenty of veggies — all served family-style. There’s something special about the ritual of it: the slow cooking, the aromas filling the house, and the way it brings people together for a relaxed afternoon meal. It feels timeless and a bit nostalgic, like you’re carrying on a beloved tradition that’s been enjoyed for generations in the British Isles and beyond.
Origins of the Traditional Sunday Lunch Roast
Originating from Yorkshire in the British Isles, Sunday Lunch, was the meal served after the Sunday church service. Even though the Sunday Lunch tradition dates back to medieval times, the modern Sunday Lunch tradition began in the 1700s. Families would place a large cut of meat in the oven to roast while they got ready for church, adding the vegetables ,right before leaving. When the family returned home from church, dinner was almost ready. This tradition of Sunday Lunch is still widely practiced today.
Types of Meat Served at Sunday Lunch
Roast beef might be the most iconic centerpiece of a traditional Sunday lunch, but it’s certainly not the only choice. Lamb is also very popular, especially when served with mint sauce and plenty of roasted vegetables. Many families also enjoy roast chicken, which offers a slightly lighter option while still feeling just as comforting and celebratory. No matter which roast is chosen, the spirit of the meal stays the same — hearty, home-cooked food shared around the table.
Ingredients
Equipment
Method
- Pat 1 beef rump or round roast (about 3 pounds) completely dry with paper towels. Season all over with 2 teaspoons kosher salt and 1/4 teaspoon black pepper. Leave the roast at room temperature for at least 1 hour and up to 2 hours. While it rests, peel 1 pound medium carrots and 1 pound medium parsnips. Cut them in half crosswise, then slice each piece in half or quarters lengthwise so all the pieces are roughly the same size. SLice the brussel sprouts in half and set aside. Move an oven rack to the center position and preheat the oven to 375ºF.
- Finely chop 3 garlic cloves. Strip the leaves from 3 sprigs of fresh rosemary and chop them finely (you should have 2 to 3 tablespoons). Stir the garlic, rosemary, and 1 tablespoon of the olive oil together in a small bowl. Rub this mixture all over the roast, then place the meat fat-side up in the center of a roasting pan or a rimmed baking sheet.
- Scatter the carrots and parsnips around the roast. Drizzle with the remaining 2 tablespoons olive oil, sprinkle with the remaining 1/2 teaspoon kosher salt and a few grinds of black pepper, and toss so the vegetables are evenly coated. Spread them out into a single, even layer.
- Roast until the outside of the beef is browned, about 30 minutes. Turn the oven down to 275ºF. Add the brussel sprouts to the vegetables in the pan and continue roasting until the meat is medium rare and an instant-read thermometer inserted in the thickest part reads 125ºF, about 1 hour more (start checking after 30 minutes). While the beef finishes cooking, prepare the horseradish sauce.
- The roast is now ready to serve.
- Squeeze 1/2 medium lemon into a medium bowl to get 1 tablespoon juice. Finely chop chives from 1 small bunch until you have 1 tablespoon. Add the chives, 1/2 cup crème fraîche or sour cream, 1/4 cup prepared horseradish, 1 tablespoon water, and 1/2 teaspoon kosher salt to the bowl. Stir until smooth. Taste and adjust with more kosher salt and freshly ground black pepper if needed.
- When the roast is done and 'resting' Whisk 1/4 cup of the beef broth and 2 tablespoons cornstarch together in a small bowl until no lumps remain, set aside. Next, ladle some of the pan drippings into a saucepan. Add the remaining 1 3/4 cups beef broth and 2 tablespoons Worcestershire sauce. Bring to a boil over medium-high heat. Slowly whisk in the cornstarch mixture.
- Lower the heat to medium and simmer until the gravy thickens enough to coat the back of a spoon, about 8 minutes. Taste and season with kosher salt and black pepper as needed. Take the pan off the heat and cover to keep warm. Transfer to a gravy boat when serving the roast. .
- Transfer the roast to a clean cutting board and slice across the grain into 1/4-inch-thick slices. Serve on a platter with the carrots, parsnips, brussel sprouts, crispy potatoes, gravy, horseradish sauce, and Yorkshire pudding. Just before serving, lightly sprinkle the beef with flaky salt and garnish with fresh rosemary sprigs, if desired. Make sure to serve with fresh home made Yorkshire Pudding
