The Sunday roast is a traditional British and Irish main meal on a Sunday, consisting of roasted meat with accompaniments. Other names used for this meal are Sunday lunch, Sunday dinner, and Sunday joint. The tradition arose because the meat could be left in the oven to cook before church on a Sunday morning, and it would be ready when the family arrived home at lunchtime.

Sunday roasts are also common (though less so in recent times) in other Commonwealth countries such as Australia.

Typical meats used for a Sunday roast are beef, pork, lamb or chicken, or more rarely duck, goose, gammon, turkey or game. The more typical roasts are often served with traditional accompaniments; these are:

• roast beef – served with Yorkshire pudding; and horseradish sauce or English mustard as relishes.
• roast pork – served with crackling and sage and onion stuffing; apple sauce and English mustard as relishes
• roast lamb – served with sage and onion stuffing and mint sauce as a relish
• roast chicken – served with pigs in blankets, chipolata sausages and stuffing, and bread sauce or cranberry sauce or redcurrant jelly

Sunday roasts are served with a range of vegetables, but almost invariably this will include roast potatoes, which have been roasted in the roast meat drippings, and also a gravy made from the meat juices.

In recent years the appearance of news programmes in the Sunday lunchtime slot in British television schedules has resulted in the term Sunday Roast being used to describe a searching (sometimes abrasive) interview of a leading politician conducted by the presenter.