Sunday roast – Page 3 – Cooking Secrets

Season the vegetables: Toss the potatoes, carrots, and onion with olive oil, salt, and pepper. Spread them in a single layer in a roasting pan.
Roast: Place the vegetables in the oven about 30-40 minutes before the meat is done. Roast until the vegetables are golden and tender, turning them occasionally for even cooking.

Create a roux: After removing the meat from the roasting pan, pour off excess fat, leaving about 2 tbsp. Add the meat drippings or butter to a saucepan and stir in the flour to make a roux. Cook for 1-2 minutes until the flour is lightly browned.
Add broth: Gradually add the broth, whisking constantly to avoid lumps. Add Worcestershire sauce and simmer until thickened, about 5 minutes. Season with salt and pepper.

Carve the meat: Slice the roast against the grain into even portions.
Plate the meal: Arrange slices of roast meat on a plate alongside roasted vegetables. Spoon gravy over the meat if desired. Serve with any additional sides you like.

Kitchen Equipment You’ll Need

Choosing the Meat: Beef rib roast is a popular choice for its rich flavor, while pork loin and chicken are excellent alternatives. For a classic chicken roast, consider adding lemon and herbs for extra flavor.
Roasting Vegetables: To ensure your vegetables are evenly cooked, cut them into similar-sized pieces and toss them thoroughly with oil and seasoning.
Gravy Variations: You can add a splash of red wine or a tablespoon of Dijon mustard to the gravy for additional depth of flavor. For a vegetarian option, use vegetable broth and omit the meat drippings.
Make-Ahead: You can prepare and season the vegetables a day in advance and keep them in the refrigerator until ready to roast. For the meat, you can marinate it overnight to enhance the flavors.

Refrigeration: Store leftover roast meat and vegetables in airtight containers in the refrigerator for up to 3 days.
Reheating Meat: To reheat, slice the meat and warm it in the oven at 300°F (150°C) for about 10-15 minutes, or until heated through.
Reheating Vegetables: Reheat vegetables in a hot oven or microwave until warmed through. They may become softer upon reheating, so be careful not to overcook them.

To complete your Sunday Roast, consider adding these delicious sides and beverages:

Sides: Yorkshire puddings, sautéed greens, or a fresh garden salad can complement the roast. For a touch of sweetness, try serving with honey-glazed carrots.
Drinks: A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs well with roast beef. For pork or chicken, a lighter white wine like Chardonnay or a crisp beer is a great choice. For non-alcoholic options, serve sparkling water with lemon or a robust cup of black tea.