Restaurants›Harp & Celt Irish Pub & Restaurant›Sunday Roast Recipe

Sunday Roast Recipe

Inspired by Harp & Celt Irish Pub & Restaurant

Time2h 30m

Serves6

There's nothing quite like a traditional Sunday Roast, and at The Harp and Celt, we do it best. Join us on the first Sunday of every month for a hearty roast dinner that's sure to satisfy your cravings. Choose from succulent roast beef, tender roast chicken, or our delicious vegetarian option, all served with crispy roast potatoes, seasonal vegetables, Yorkshire puddings, and lashings of rich gravy.

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Ingredients

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Main Ingredients

4.41 lb (2 kg) Roast Beef3 1/3 lb (1.5 kg) Roast Chicken1 1/8 lb (500 g) Mixed Seasonal Vegetables (carrots, broccoli, Brussels sprouts)3 1/3 lb (1.5 kg) Potatoes7.05 oz (200 g) Yorkshire Pudding Mix2 1/8 cup (500 ml) Beef or Chicken Gravy4 tbs olive oilto taste Celtic sea saltto taste white, green, and black pepper

Method

Cooking Instructions

Prepare the Roast

Preheat your oven to 220°C (428°F). Season the roast beef and chicken with salt and pepper, then place in a roasting pan.

Roast the Meat

Roast the beef for about 1 hour (medium-rare) and the chicken for about 1.5 hours, or until the internal temperature reaches 75°C (165°F). Baste occasionally with juices.

Prepare the Potatoes

Peel and chop the potatoes into even chunks. Parboil them in salted water for about 10 minutes, then drain and toss with olive oil, salt, and pepper.

Roast the Potatoes

Add the potatoes to the oven during the last 45 minutes of cooking time for the meat, turning occasionally until golden and crispy.

Cook the Vegetables

In a saucepan, steam or boil seasonal vegetables until tender, about 10-15 minutes. Drizzle with olive oil and season with salt and pepper.

Make Yorkshire Puddings

Prepare the Yorkshire pudding mix according to package instructions and pour into a hot greased muffin tin. Bake for 20-25 minutes until puffed and golden.

Serve

Carve the meats and serve with roast potatoes, seasonal vegetables, Yorkshire puddings, and pour over the gravy.