Cookbook Review: Sunday Roasts

When I first heard about Sunday Roasts by Betty Rosbottom, I wasn’t excited. A cookbook entirely about Sunday Roasts sounded dull and dreary: same old, same old. But on a whim, I requested a copy, and soon found myself flipping through it, salivating, and attaching bookmarks to page after page. Turns out a cookbook about Sunday Roasts was exactly what I needed to revitalize my boring Sunday night recipes.
Cover of Sunday Roasts Cookbook
Sunday Roasts is organized by type of ingredients: Beef, Pork, Lamb and Veal, Poultry, Seafood, and Sides. It includes some useful basics about roasting, and groups the recipes on cost so that you can plan on a splurge rather than having a negative surprise. The recipes are very user-friendly, well-suited to a beginner cook. The pictures are lovely, but I wish there were more of them and that they were on the same page as the recipe. That need for instant gratification may have to do with teh fact that I’m a blogger, but I like to see the end result of a recipe when I’m reading about it.

I love the fact that seafood is included in this book, as you don’t typically think of a Sunday roast as being fish but it’s a great quick and easy dinner. And although the fall weather has me wanting to stew things with root vegetables, I also love the fact that many of these recipes like Roasted Cod with Avocado and Tomato are bursting wtih color and freshness.

I can’t wait to try the Flank Steak rolled with Bread Crumbs and Chorizo and the Cumin- Rubbed Pork Tenderloins with Fresh Peach Salsa. It’s just the type of exciting new recipes I needed to breathe new life into my roast repertoire.

Recipe: Rolled Flank Steak with a Corn Bread and Chorizo Stuffing

Summary: Recipe excerpt from Sunday Roasts Cookbook by Betty Rosbottom

Preparation time: 55 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 6


  • One 1 1/2 pound flank steak, about 3/4 inches thick, butterflied
  • 1/3 cups of olive oil
  • 2 tablespoons of fresh lime juice
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of Kosher Salt
  • 1/4 teaspoon of red pepper flakes
  • Several grinds of black pepper
  • 2 medium garlic cloves, smashed
  • 2 cups corn bread crumbs
  • 1 tablespoon of olive oil
  • 3 oz of finely diced Spanish chorizo
  • 1/2 cup of chopped onion
  • 1/2 cup diced orange or red bell pepper
  • 1/4 cup minced cilantro
  • 1/2 teaspoon of ground cumin
  • 1 large egg, slightly beaten


  1. Place the butterflied flank steak on a long sheet of plastic wrap on a work surface. Cover with another sheet of plastic wrap and pound with a meat pounder or rolling pin until the meat is about 1/4 inches thick.
  2. Whisk together the olive oil, lime juice, cumin, salt, pepper, and red pepper flakes in a large, shallow non-reactive dish. Add the garlic cloves and then the flank steak, turning to coat well. Cover with plastic wrap and refrigerate for two hours or longer.
  3. Put the corn bread crumbs in a large mixing bowl. Heat the olive oil in a medium, heavy frying pan over medium heat. When hot, add the chorizo, onion and bell pepper. Stir and cook until chorizo is lightly browned and vegetables are softened (about 5 minutes) Add to the corn breadcrumbs and mix well. Stir in the cilantro and cumin; season with salt and pepper. Cool completely then mix in the egg.
  4. Remove the flank steak from the marinade, scraping off any excess, and place it on a work surface. Reserve the marinade, discarding the garlic. Salt and pepper the steak, then pat the stuffing very compactly in an even layer on the steak, leaving a 1-inch border all around. With a long side in front of you, roll the meat tightly into a cylinder and tie at 1 inch intervals. (The flank steak can be prepared 4 hours ahead; cover and refrigerate. Refrigerate the marinade separately. Bring both to room temperature for 30 minutes before roasting.)
  5. Arrange a rack at center position and preheat the oven to 350 degrees Fahrenheit.
  6. Place the flank steak in a shallow roasting pan and pour the reserved marinade over it. Roast for 30 minutes, basting twice with pan juices, or until the center of the meat is rosy pink when pierced with a small sharp knife. Remove and tent loosely with foil and let rest for 15 minutes. cut into slices 1/2 inch thick and serve.

Microformatting by hRecipe.

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