Gordon Ramsay Sunday Roast Recipe

This Gordon Ramsay Sunday Roast Recipe is a tender and crispy recipe, which is made with beef rump roast and a sharp horseradish sauce. It’s perfect for family gatherings, ready in about 2 hours and 40 minutes, plus resting time.

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Gordon Ramsay Sunday Roast Recipe Ingredients

For the Beef & Veg:

• 1.4 kg beef rump roast
• 15 g kosher salt
• ¼ tsp black pepper
• 450 g carrots, halved
• 450 g parsnips, halved
• 3 garlic cloves, grated
• 3 sprigs rosemary, chopped
• 45 ml olive oil

For the Potatoes:

• 1.4 kg Yukon Gold potatoes
• 20 g kosher salt
• 80 ml duck/chicken fat
• ½ tsp garlic powder

For the Horseradish Sauce:

• 120 ml crème fraîche
• 60 ml prepared horseradish
• Juice of ½ lemon
• 1 tbsp chives, chopped
• 15 ml water
• 3 g salt

For the Gravy:

• 475 ml beef broth
• 30 ml cornstarch
• 30 ml Worcestershire sauce

For Serving:

• Yorkshire pudding
• Flaky salt
• Fresh rosemary

How To Make Gordon Ramsay Sunday Roast Recipe

1. Prep and Season the Beef: Season the beef rump roast generously with salt and pepper. Let it sit at room temperature for 1–2 hours to take the chill off.
2. Roast the Beef and Vegetables: Preheat your oven to 190°C (375°F). In a small bowl, mix the chopped rosemary, grated garlic, and olive oil. Rub this mixture all over the beef. Place the beef in a roasting pan with the carrots and parsnips. Roast for 30 minutes.
3. Continue Roasting: Lower the oven temperature to 135°C (275°F) and continue to roast for another 60 minutes, or until the beef reaches your desired internal temperature (52°C/125°F for rare).
4. Cook the Roast Potatoes: While the beef roasts, boil the potatoes in salted water for 10 minutes. Drain them well and shake the colander to rough up their edges. Raise the oven temperature to 230°C (450°F). Toss the potatoes in the duck or chicken fat and garlic powder, then spread them on a preheated baking tray. Roast for 60–80 minutes until golden and crispy.
5. Make the Sauces: For the horseradish sauce, simply mix all its ingredients together in a bowl and chill until ready to serve. For the gravy, use the pan drippings from the roast beef, whisking in the beef broth, Worcestershire sauce, and a cornstarch slurry to thicken.
6. Rest and Serve: Rest the cooked beef on a rack for at least 15 minutes before slicing against the grain. Serve with the roast potatoes, vegetables, horseradish sauce, gravy, and Yorkshire puddings.

Recipe Tips

• How do you cook the beef perfectly? The most reliable method is to use a leave-in probe thermometer. Set it to your target temperature (e.g., 52°C for rare), insert it into the thickest part of the roast, and you can walk away without any guesswork.
• What’s the secret to extra crispy potatoes? Start with a hot pan. Preheating your roasting tray in the oven before adding the fat and potatoes helps them start crisping up immediately.
• How can I make a richer gravy? After removing the roast, place the roasting pan on the stovetop. Deglaze it with a splash of red wine, scraping up all the browned bits (the fond) before adding your broth. This adds a deep, savory flavor.
• What’s the best way to rest the meat? Place the cooked roast on a wire rack set over a tray, not directly on a plate. This allows air to circulate all around the meat, preventing the bottom from getting soggy from its own juices while it rests.

What To Serve With Sunday Roast

A classic Sunday roast is a feast. Serve it with all the traditional trimmings:

• Yorkshire Puddings
• Steamed greens like cabbage or kale
• Cauliflower cheese

How To Store Sunday Roast

• Refrigerate: Store leftover sliced beef, potatoes, and vegetables in separate airtight containers in the refrigerator for up to 3 days. The horseradish sauce will also keep for a few days.

Sunday Roast Nutrition Facts

• Calories: 550 kcal
• Protein: 50g
• Fat: 30g
• Carbohydrates: 20g
• Sodium: 900mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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