Sundays are made for comfort, connection, and unforgettable food. Few meals bring people together like a traditional Sunday roast, and Chef Ed’s take on the classic delivers big flavor and timeless warmth. This 600-word recipe celebrates tender roast beef, juicy roasted chicken, crispy vegetables, and a rich pan gravy—all made with care and served with love.

Ingredients

Serves 6–8

For the Roast Beef:

  • 3 lb top sirloin or ribeye roast
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 2 tsp kosher salt
  • 1 tsp black pepperTag Words: Sunday roast, Chef Ed recipe, roast beef, roast chicken, comfort food, family dinner, hearty meal, oven-roasted meat, crispy vegetables, homemade gravy, traditional roast, English roast dinner, classic Sunday meal, holiday roast, ribeye roast, whole chicken, beef and chicken combo, rustic roast dinner, rich pan gravy, thyme roasted vegetables, one-pan roast, meat and potatoes meal, Yorkshire pudding side, savory Sunday recipe, chef’s roast recipe, crowd-pleaser dinner
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp Dijon mustard (optional for crust)

For the Roast Chicken:

  • 1 whole chicken (3.5–4 lb)
  • 2 tbsp butter, softened
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1 lemon, halved
  • 3 sprigs thyme
  • 1 onion, quartered

For the Vegetables:

  • 4 carrots, peeled and chopped
  • 4 Yukon gold potatoes, chopped
  • 1 sweet potato, cubed
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • Salt, pepper, thyme to taste

Tag Words: Sunday roast, Chef Ed recipe, roast beef, roast chicken, comfort food, family dinner, hearty meal, oven-roasted meat, crispy vegetables, homemade gravy, traditional roast, English roast dinner, classic Sunday meal, holiday roast, ribeye roast, whole chicken, beef and chicken combo, rustic roast dinner, rich pan gravy, thyme roasted vegetables, one-pan roast, meat and potatoes meal, Yorkshire pudding side, savory Sunday recipe, chef’s roast recipe, crowd-pleaser dinnerFor the Gravy:

  • Pan drippings
  • 2 tbsp all-purpose flour
  • 2 cups beef or chicken stock
  • Salt and pepper to taste

Instructions

Step 1: Prepare the Beef
Preheat the oven to 450°F (232°C). Rub the beef with olive oil, garlic, salt, pepper, rosemary, and Dijon mustard. Place in a roasting pan with a rack and roast for 15 minutes. Reduce temperature to 325°F (163°C) and continue roasting for about 60–75 minutes, or until internal temperature reaches 130°F (54°C) for medium-rare. Let rest at least 15 minutes before slicing.

Step 2: Prep the Chicken
Rub the chicken with softened butter and season with salt, pepper, garlic powder, and paprika. Stuff the cavity with lemon, onion, and thyme. Place breast-side up in a roasting pan. Roast at 425°F (218°C) for 75–90 minutes, or until internal temp at the thickest part of the thigh reaches 165°F (74°C). Baste halfway through for extra crispy skin.

Step 3: Roast the Veggies
Toss carrots, potatoes, sweet potatoes, and red onion in olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast at 400°F (204°C) for 30–40 minutes until golden and tender. For extra crispness, flip halfway through cooking.

Step 4: Make the Gravy
After removing beef and chicken from the pans, pour pan drippings into a skillet. Heat over medium, then whisk in flour to form a roux. Slowly whisk in the stock and stir until thickened, about 5–7 minutes. Season to taste.

Serving the Sunday Roast

Arrange thick slices of beef and carved chicken on a large serving platter, surround with roasted vegetables, and drizzle gravy over the top or serve it on the side. Pair with buttered rolls or Yorkshire pudding for a full Sunday experience.

This meal is a celebration of texture and taste—crispy skin, tender meats, caramelized vegetables, and savory gravy. It’s hearty, rich, and comforting, perfect for feeding a crowd or enjoying leftovers the next day in sandwiches or wraps.Tag Words: Sunday roast, Chef Ed recipe, roast beef, roast chicken, comfort food, family dinner, hearty meal, oven-roasted meat, crispy vegetables, homemade gravy, traditional roast, English roast dinner, classic Sunday meal, holiday roast, ribeye roast, whole chicken, beef and chicken combo, rustic roast dinner, rich pan gravy, thyme roasted vegetables, one-pan roast, meat and potatoes meal, Yorkshire pudding side, savory Sunday recipe, chef’s roast recipe, crowd-pleaser dinner

Chef Ed’s Tips:

  • Let meats rest before slicing to retain juices.
  • Add a splash of red wine to the beef gravy for depth.
  • Toss veggies with a touch of honey or balsamic for added flavor.

Prep Time: 25 minutes
Cook Time: 1.5–2 hours
Total Time: 2.5 hours
Servings: 6–8