Jamie Oliver’s Classic Sunday Roast is everything you want in a comfort meal—juicy, herb-rubbed beef, golden roasted vegetables, and bold, tangy condiments on the side. It’s a celebration of British culinary tradition, transformed into a rustic yet refined dish that’s perfect for family gatherings, special occasions, or lazy Sunday afternoons.
Why Everyone Will Love This Recipe
- Features a succulent bone-in rib roast with a rosemary-pepper rub
- Accompanied by crispy roasted potatoes and turnips
- Bursting with bold flavors: garlic, bay leaves, honey, vinegar
- Makes for an impressive, crowd-pleasing centerpiece
- Naturally gluten-free, hearty, and satisfying
What Is a Sunday Roast?
A Sunday roast is a beloved British tradition dating back to the 15th century. It typically includes roasted meat, potatoes, and vegetables, often served with gravy, horseradish, or mustard. Jamie Oliver’s version honors this tradition while adding bold aromatics like rosemary, garlic, and bay leaves—plus a surprising twist with honey-glazed beef and vinegar-roasted roots. The result? A dish that’s rich, flavorful, and deeply comforting.
Cooking Tips
- Use room-temperature meat: This helps the beef cook evenly.
- Don’t skip the resting period: Resting the roast ensures juicy slices.
- Preheat your roasting pan: It gives the beef an instant sear.
- Want crispier veggies? Toss them in the pan juices before roasting.
- No turnips? Swap with more potatoes or try parsnips for extra sweetness.
Frequently Asked Questions
What cut of beef works best?
A bone-in rib roast is ideal for tenderness and flavor. You can substitute with boneless ribeye, but keep an eye on cook time.
Can I prepare the vegetables in advance?
Yes! Boil and dry them earlier in the day. Roast just before serving for max crispiness.
Do I need to use 20 bay leaves?
It may sound like a lot, but the bay leaves infuse the vegetables with a subtle, woodsy aroma. You can scale back—but Jamie says go bold.
What should I serve with this roast?
Horseradish, English mustard, and the pan juices are perfect. Add Yorkshire pudding or a green veggie for a full spread.
Can I cook this to medium or well-done?
Absolutely. Just increase the initial roast time in the oven and use a meat thermometer. Medium-rare is around 130°F; medium hits about 140°F.
How to Store
Store leftover meat and vegetables in separate airtight containers in the fridge for up to 3 days. Reheat in a 350°F oven to preserve the texture of the roast and crisp up the vegetables.
How to Freeze
Freeze sliced roast in freezer bags or airtight containers for up to 3 months. Vegetables can also be frozen, though they may soften slightly when reheated. Thaw overnight in the fridge and reheat in a hot oven or skillet.
Ingredients
- 1 (5-pound) bone-in rib roast of beef
- ½ bunch fresh rosemary (about 5 sprigs)
- 1 heaping tsp sea salt, plus more to taste
- 1 heaping tsp white or black peppercorns
- Olive oil
- 2½ pounds russet potatoes, peeled and chopped
- 1 pound turnips (or more potatoes if preferred)
- 3½ Tbsp unsalted butter, room temperature
- 2 Tbsp runny honey
- 1 whole head garlic, cloves separated (not peeled)
- 20 bay leaves (optional but recommended)
- 6 Tbsp red wine vinegar or apple cider vinegar
- Prepared horseradish and English mustard, for serving
How to Make Jamie Oliver’s Classic Sunday Roast
- Let the beef rest at room temp for 30 minutes before roasting.
- Preheat oven to 475°F. Place your largest, sturdiest roasting pan inside to preheat.
- In a mortar and pestle, crush rosemary leaves (from 2 sprigs), salt, and pepper into a paste. Mix with olive oil. Rub all over the beef.
- Place beef, fat-side up, directly into the hot roasting pan. Roast uncovered for 50 minutes (rare to medium-rare).
- Meanwhile, boil peeled potatoes and turnips in salted water until just tender (about 10 minutes). Drain well and let dry.
- Remove roast from oven. Dot with 2 tablespoons of butter and brush with honey using the rosemary sprigs. Cover loosely with foil and a kitchen towel. Let rest for 30 minutes.
- Return roasting pan to stovetop over medium-high heat. Bash garlic cloves and add to pan along with remaining butter and bay leaves. Pour in vinegar.
- Add the parboiled vegetables. Stir to coat in fat and season well with salt and pepper. Roast in oven for 30 minutes, or until crispy and golden.
- Carve the roast by separating the meat from the bones, trimming the fat cap, and slicing thinly.
- Use rosemary sprigs to brush carved meat with resting juices. Serve with hot veggies, warmed pan juices, horseradish, and mustard.
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