Going to a pub for a Sunday Roast is one of my favorite things to do in London. A Sunday Roast is a meal that is served on Sunday afternoons and it consists of a roasted meat with gravy, roasted potatoes, vegetables, and Yorkshire Pudding. It’s a big hearty meal and a very British alternative to a Sunday Brunch.
Since my husband, Charles, is British I thought that it would be fun to cook up at Sunday Roast! Sunday Roast can include any type of meat. Beef, chicken, and pork are all popular. I decided to make pork loin because, in my experience, it is hard to mess up a pork roast. Plus, pork is far less expensive than beef.
How to make a Sunday Roast:
First I prepared the Yorkshire Pudding. This is the type of recipe that is very easy to prepare, but if you don’t give it your full attention, it could go wrong. I made the Yorkshire Pudding first, and then prepared the rest of the meal. You can get the Yorkshire Pudding Recipe here.
The roast pork loin takes about 90 minutes from start to finish, so I like to get that going. Plus, if the pork gets done ahead of everything else, you can let it simmer in the gravy. This will make it extra tender. You can get the pork loin recipe here.
Next, I put the potatoes in the oven to roast. I peeled the potatoes, chopped them into big pieces, rinsed them, and put them in a large bowl. I drizzled melted butter and olive oil over, and I like to add a couple tablespoons of flour and parmesan to give the potatoes a crispy cheesy crust. The potatoes need to roast at 350 degrees for about an hour. Until they are golden brown.
With the Yorkshire Pudding ready and the potatoes in the oven, I turned my attention to the vegetables. It is common to serve at least two vegetables with Sunday Roast. I prepared broccoli and roasted carrots.
When it comes time to serve a Sunday Roast, Charles insists that you need to pour gravy into the center of the Yorkshire Pudding. Gravy is a big part of a Sunday Roast, it tends to be generously ladled onto your plate so that the meat and vegetables are sitting in a pool of gravy.
Sunday Roast Menu: