A roast Sunday lunch...how many still cook one?

ilikewatch

I must say, I'm quite surprised at everyone who thinks that making a Sunday roast is a faff and time consuming. I cook a roast most Sundays, and other than the actual time that the joint is in the oven, I find it one of the quicker and easier meals I make. I find that preperation wise, the 2 most time consuming things are making the Yorkshire pudding batter, and making stuffing (if I don't cheat with Paxo!), other than that, it takes a few minutes to brown the joint and put it in the oven, and few minutes to parboil and toss the potatoes before sticking them in the oven to roast, then a few further minutes to prep and cook the veg and make gravy - I certainly doubt that time I'm actually actively doing something adds up to any more than an hour?

Also, I tend to "clean as I go" so that at the end of the meal I only have tableware, cutlery and a couple of roasting tins to wash up.

peachyprice

balletshoes wrote: »

I was obviously doing it wrong - I seemed to use every pot, pan and utensil in the house when I made my roast dinner :rotfl:.

:rotfl:

I use one saucepan to parboil my tatties and parsnips, re-use the same saucepan with the steamer pan for the veg, use another for the veg stock for the gravy, re-use that if I'm doing peas, use one tray for meat, re-use that to make the gravy, and one tray for tatties/parsnips and I cheat and buy ready made yorkies because mine are always a disaster. Easy.

I do use an extra saucepan if I make leeks in cheese sauce, but that's only when we have lamb or beef.

LEJC

I must admit I am rather surprised that so many do still cook regularly on a Sunday....well done!...although there still seems a good few who go and visit a relation or 2 in order to partake in a sunday roast!

I am relieved that as yet we've not had the comment that sunday lunch yesterday was a pot noodle...chicken and mushroom ..therefore meat and a veg!!!!

I'm glad the sunday roast is still alive and kicking....

Thanks all for your wonderful replies.

sassyblue

I love a big roast with joints of meat, parnsips, stuffing and mashed potoatoes but only do them a few times a year and mostly we have people over aswell. We both work all week and the weekends are time for going out and doing things together not big roasts, you're just chained to the kitchen doing them!

We have mini roasts with just potates and yorkshires most weeks with the meat being chops or chicken breasts.

I do love the joint roasts though, and cooking the leftovers.

thriftylass

Well we can't afford to go out any more and cooking at home is the norm anyway (no Aunt Bessies or anything, how long does it take to parboil tatties and shove them in the oven and then get on with other things).

We often have a "Sunday roast" like a chicken or pork or beef (sometimes to the pork or beef roast in the slow cooker during the day. The leftovers serve us for another couple of weekdays. A couple of veg and roast tatties and the gravy comes from the roast anyway. We have it usually on Saturday or Sunday dinner time and our two year old loves eating with us as he doesn't get much chance at midweek dinner time. I agree with a previous poster I find a roast is the easy option as most of it is done by the oven (apart from preparation and clean up - no dishwasher here though ) whereas loads of other meals need your constant attention.

lostinrates

peachyprice wrote: »

:rotfl:

I use one saucepan to parboil my tatties and parsnips, re-use the same saucepan with the steamer pan for the veg, use another for the veg stock for the gravy, re-use that if I'm doing peas, use one tray for meat, re-use that to make the gravy, and one tray for tatties/parsnips and I cheat and buy ready made yorkies because mine are always a disaster. Easy.

I do use an extra saucepan if I make leeks in cheese sauce, but that's only when we have lamb or beef.

We like cauliflower cheese with roast beef, but then we wouldn't have roast potatoes or parsnips.


I think a key thing to remember with roasts is that it is still 'just' a meal. If you are cooking way more than usual and not planning to use the left overs then its not practical or sustainable.

You need a normal amount of food (and nutrition!).

We only have Yorkshire pudding if we are having roast beef with potatoes etc.

Other traditional roasts all get potatoes and parsnips, Maybe a roast carrot or two.

In summer if we roast we probably ditch the roast carby veg but have roast med veg with lamb or chicken.

At this time of year IMO pork wins, with the apples falling and apple sauce everywhere, Its also the kind of time we have roosters seeking a pot usually .....:o

These sort of meals can even be had mid week after work if you aren't arriving home late and don't pick a huge joint!

A roast where you don't go over the top isn't an unhealthy meal choice, its just (IMO) a bit boring to have week in and week out!

pixo

We have a roast most weeks... but its not usually on a Sunday

double_mummy

i do have to admit to buying frozen yorkies mine just never come out right no matter what i do!

tiger_eyes

My parents do a fantastic Sunday roast. They've got it down to an art! They know how to tempt me to come visit.

Calien27

We have a Sunday roast every week, either myself or my brother cooks it and our dad does the clean up (load the dishwasher lol)