Take a page from a British tradition this weekend and sit down to a Sunday supper. Sunday roast has been described as a dying institution and one that is undergoing a revival, depending on your sources. Trendy or not, there is a nice sentiment behind sitting down with friends and family as the weekend draws to a close over a home-cooked meal. To get your Sunday supper club started, here are seven roasts to make for a meaty main course.
1. Apple and Onion Beef Pot Roast
Keen on spending time with friends and family before you sit down to dinner? Taste of Home’s pot roast uses a crock pot, allowing you to make a Sunday supper without having spent hours toiling over the stove. It makes about 8 servings.
- 1 beef sirloin tip roast (3 pounds), cut in half
- 1 cup water
- 1 teaspoon seasoned salt
- ½ teaspoon reduced-sodium soy sauce
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- 1 large tart apple, quartered
- 1 large onion, sliced
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- ⅛ teaspoon browning sauce
Directions: In a large nonstick skillet coated with cooking spray, brown roast on all sides. Transfer to a 5-quart slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce, and garlic powder. Top with apple and onion.
Cover and cook on low for 5-6 hours or until the meat is tender. Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef and onion.
2. Roast Salmon with Lemon Relish
Even though a crockpot saves you time in the kitchen, dishes still don’t come together quickly. For a roast ready in about half an hour, make this roasted salmon from Martha Stewart. The salmon and relish will serve 4.
- ¼ cup pine nuts
- ¼ cup raisins
- Slivered zest and juice of 1 lemon
- 4 skinless salmon fillets (6 ounces each)
- Coarse salt and ground pepper
- ¼ cup chopped fresh parsley
- 3 tablespoons olive oil
- 5 ounces baby spinach (about 5 cups), loosely packed
Directions: Preheat oven to 450 degrees Fahrenheit. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet and reserve. Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
Place salmon fillets on the baking sheet used earlier; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes. Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine. Dividing evenly, make a bed of spinach on each of four plates, and place salmon fillet on spinach; spoon lemon relish over the top.
3. Texas Oven-Roasted Brisket
Texans know a thing or two about brisket, and Emeril Lagasse has learned his fair share of lessons in the kitchen. The two forces collided when Lagasse made brisket for ABC using a brisket recipe from the Texas Beef Council. Testing the temperature with a meat thermometer is recommended. It serves 6.
- 1 whole brisket
- ½ cup chili powder
- ½ cup salt
- ¼ cup granulated garlic
- ¼ cup granulated onion
- ¼ cup black pepper
- ¼ cup sugar
- 2 tablespoons dry mustard
- 2 bay leaves
- 1 cup strong black coffee
- 1 cup Worcestershire sauce
- 1 cup ketchup
- ½ cup cider vinegar
- ½ cup brown sugar
- 3 tablespoons chili powder
- 2 teaspoons salt
- 2 cups onions, chopped
- ¼ cup fresh jalapenos, minced
- 6 cloves garlic, minced
Directions: Preheat oven to 350 degrees Fahrenheit. Combine seasoning ingredients in a food processor until evenly distributed. Season raw brisket on both sides with brisket rub seasoning, then place in your roasting pan.
Roast for 1 hour at 350 degrees Fahrenheit. Add enough liquid to the roasting pan to achieve ½-inch liquid in the pan. Now cover the roasting pan and lower heat to 325 degrees. Continue cooking for 4 to 5 hours, depending on size, basting frequently. Internal temperature of 185 degrees will indicate a fully cooked brisket. Trim all fat and slice meat thinly across the grain.
For the sauce, combine all ingredients in a saucepan and simmer over low heat for 25 minutes. Puree in a blender or food processor.
4. Roasted Lamb Loins with Mustard-Herb Crust
If gathering around for a Sunday night dinner with friends and family is a new addition to your weekly schedule, use the opportunity to try new dishes, like this roasted lamb from Fine Cooking. If you’ve never cooked lamb before, AllRecipes.com has a few pointers, which will help this meal be a hit. It yields 4 to 6 servings.
- 3 tablespoons extra-virgin olive oil
- 2 medium cloves garlic, chopped
- 2 teaspoon chopped fresh rosemary
- ½ cup chopped scallions (white and light green parts only; from about 8 scallions)
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 boneless single lamb loin roasts (12 to 14 ounces each), trimmed
- ½ cup panko
- 1 tablespoon Dijon mustard
- 2 teaspoon honey
Directions: Position a rack in the center of the oven and heat oven to 375 degrees Fahrenheit. Arrange a flat roasting rack over a heavy-duty rimmed baking sheet. Heat 2 tablespoons of the oil in a 10-inch skillet over medium-high heat. Add the garlic and rosemary and cook, stirring, until fragrant but not browned, about 20 seconds. Add the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 1 to 2 minutes. Add the mint and parsley and cook, stirring, for another few seconds. Remove from heat and transfer to a medium bowl.
Pat the lamb loins dry and season with salt and pepper. Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering hot. Cook the lamb, turning once, until two sides are nicely browned, about 2 minutes per side. (Since the loins are so small, sear only the top and bottom; you don’t need to bother with the sides.) Transfer the lamb loins to the roasting rack on the baking sheet and let them cool for a couple of minutes.
Stir the panko, mustard, and honey into the scallion mixture and season to taste with salt and pepper. Divide the panko coating between the two loins, gently pressing it on so that it covers the top and comes partway down the sides. Roast the lamb until an instant-read thermometer inserted in the thickest part of a loin registers 125 to 130 degrees Fahrenheit for medium rare, 15 to 20 minutes; or 130 to 135 degrees Fahrenheit for medium, 20 to 25 minutes. Transfer the lamb to a cutting board and let it rest for 10 minutes. Slice the lamb ½ inch thick and serve; make sure to scoop up any crust that falls off the lamb and scatter it over each serving.
5. Citrus-Herb Turkey
Don’t wait until Thanksgiving to serve roasted turkey. Gourmet Live and Epicurious have a citrus-herb turkey that is manageable for a smaller crowd than what your November table might pack. It will serve 4, and you’ll even have a bit leftover so you can indulge in the day-after turkey sandwich. If you have a larger crowd, here is the same dish, only for 8 to 10 servings.
- 1 (5- to 6- pound) turkey breast, at room temperature for 1 hour
- 1 stick (½ cup) unsalted butter, well softened
- ¼ cup finely chopped fresh sage leaves
- 1 teaspoon grated lemon zest
- Freshly ground black pepper
- 1 navel orange
- ½ medium red onion, cut into wedges
- 1½ to 2 cups brown turkey stock or low-sodium chicken broth
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
Directions: Heat oven to 425 degrees Fahrenheit with rack in lowest position. Discard any excess fat from inside turkey cavity. Pat dry inside and out. Stir together butter, sage, lemon zest, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl. Grate enough zest from orange to measure 1 teaspoon and add to butter mixture. Halve orange lengthwise and save one half for another use. Cut remaining half into wedges.
Starting at wider, thicker end of breast, gently slide an index finger between skin and flesh of breast to loosen skin, leaving skin attached to breast at other end (be careful not to tear skin). Push butter mixture evenly under skin on both sides of breast, and massage skin from outside to distribute butter evenly. Put turkey on V rack in roasting pan and sprinkle all over with ¾ teaspoon salt and ¼ teaspoon pepper. Put orange and red onion wedges in area between rack and breast. Add 1 cup water to pan and roast turkey 30 minutes.
Reduce oven temperature to 350 degrees Fahrenheit. Rotate breast 180 degrees and baste with pan juices, then roast 30 minutes. Rotate breast again 180 degrees, and baste with pan juices. Tent breast loosely with foil and continue to roast until an instant-read thermometer inserted into thickest part of breast (test both sides, close to but not touching bone) registers 165 degrees Fahrenheit, 25 to 40 minutes longer. (Baste with juices once more; if pan becomes completely dry, add ½ cup water.) The total roasting time is about 1½ hours.
Transfer turkey to a platter, reserving juices in pan. Let turkey stand, uncovered, 25 minutes. Discard orange and onion wedges. While the turkey stands, make the gravy. Pour pan juices through a fine-mesh sieve into 1-quart glass measure (do not clean roasting pan), then skim off and discard fat.
Position roasting pan across two burners, then add 1 cup water and deglaze roasting pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Pour through sieve into glass measure containing pan juices. Add enough turkey stock to pan juices to bring total to 2¼ cups (heating the stock to liquify it may be necessary if it has congealed).
Melt butter in a 1½- to 2-quart heavy saucepan over medium-low heat and whisk in flour. Cook roux, whisking, 3 minutes. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Stir in any turkey juices accumulated on platter and simmer 5 minutes. Season gravy with salt and pepper.
6. Spaghetti and Meatballs
Meatballs made in the oven probably wasn’t your first thought for “Sunday roast,” but it is one you shouldn’t forget. Eating Well has taken the old-fashioned dish and altered it to use whole grain ingredients for a slightly healthier supper for 6.
- ⅓ cup bulgur
- ½ cup hot water
- 4 ounces lean ground beef
- 4 ounces hot Italian sausage
- 1 medium onion, very finely chopped
- 2 large egg whites, lightly beaten
- 3 cloves garlic, very finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 cup fresh breadcrumbs, preferably whole-wheat
Sauce and spaghetti
- 4 cups prepared marinara sauce
- ½ cup slivered fresh basil leaves, or chopped fresh parsley
- 1 pound whole-wheat spaghetti, or linguine
- ½ cup freshly grated Parmesan or Romano cheese (1 ounce)
Directions: To prepare meatballs, combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes. Preheat oven to 350 degrees Fahrenheit. Coat a rack with cooking spray and place it over a baking sheet lined with foil.
Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs, and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
To prepare sauce and spaghetti, put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a Dutch oven. Add the meatballs to the sauce and simmer, covered, for 20 minutes. Stir in basil (or parsley). Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.
7. Roast Chicken
Providing tips on decoration and and cooking, Ina Garten makes entertaining appear easy on the Food Network. Emulate a bit of the Barefoot Contessa by making her “perfect” roast chicken, which serves 8.
- 1 (5- to 6-pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (¼ stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
Directions: Preheat oven to 425 degrees Fahrenheit. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.