The Sunday roast is a traditional British main meal served on Sundays (usually in the early afternoon for lunch), consisting of roasted meat, roast potato or mashed potato, with accompaniments such as Yorkshire pudding, stuffing, vegetables and gravy.
It is popular throughout the United Kingdom, the United States, Canada, Australia, New Zealand and Ireland. Other names for this meal are Sunday dinner, Sunday lunch, Sunday tea, Roast dinner, and Sunday joint, joint being a word that specifically refers to the joint of meat. The meal is often comparable to a less grand version of a traditional Christmas dinner in these cultures.
There are (at least) two opinions on the origins of the Sunday Roast. One holds that, during the industrial revolution, Yorkshire families left a cut of meat in the oven before going to church on a Sunday morning, which was then ready to eat by the time they arrived home at lunchtime. The second opinion holds that the Sunday Roast dates back to medieval times, when the village serfs served the squire for six days a week. Then on the Sunday, after the morning church service, serfs would assemble in a field and practice their battle techniques and were rewarded with a feast of oxen roasted on a spit.
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Roast And Veggies
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4 pound roast
5 large potatoes, scrub and cut into quarters
2 large onions, chopped
1 pound bag baby carrots
2 (32 oz) carton beef stock
2 (0.87 oz) package brown gravy
2 cups water
1 cup vegetable oil
1/4 cup Worcestershire sauce
1/8 cup liquid smoke
1 tablespoon minced onions
1 tablespoon steak seasoning
1 1/2 tablespoons garlic, minced
1 (12 oz) bottle beer (I used Shiners Bock Bohemian Black Lager)
Marinade roast overnight. Preheat oven to 300 degrees. Place roast in a roaster pan. Add potatoes, onions, carrots and brown gravy. Pour beef stock and water over roast. Cover pan with foil and bake for 2 to 2/12 hours or until tender. Enjoy!
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