I’ve been making Lucille Ball’s Sunday dinner recipe for years, and it’s always a hit with my family. I love how the combination of beef, pork, and vegetables creates a rich and flavorful dish that’s perfect for special occasions or just a regular weeknight dinner.
The recipe has its roots in the classic American comfort food tradition, and it’s easy to see why it’s been a staple in many households for generations. One of the things I appreciate most about this recipe is the way it brings people together – there’s something special about gathering around the table to share a meal that’s been carefully prepared with love.
The key to this recipe is the slow-cooking technique, which allows the flavors to meld together and the meat to become tender and juicy. I’ve tried making it with different cuts of beef and pork, but I always come back to using a chuck roast and some good-quality ground pork – it just seems to work best.
As for serving suggestions, I like to serve it with some crusty bread on the side, which helps to soak up all the juices from the meat. My kids love helping me make this recipe, too – they enjoy watching the meat cook in the oven and smelling all the delicious aromas wafting from the kitchen.
We often have leftovers, which are just as tasty as when they’re freshly made. I like to store them in airtight containers in the fridge for up to three days or freeze them for later use.
When reheating, I find that microwaving works best – just be sure to stir it occasionally so that everything heats evenly. Overall, Lucille Ball’s Sunday dinner recipe is a true classic that never fails to impress.
Lucille Ball’s Sunday Dinner
4.7 from 1718 votes
A hearty and comforting Sunday dinner inspired by the classic American fare Lucille Ball might have enjoyed. This roast chicken with vegetables and gravy is a complete meal that brings the family together.
4 large carrots, peeled and cut into 2-inch pieces
4 celery stalks, cut into 2-inch pieces
2 large onions, quartered
1 pound baby potatoes, halved
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
For the Gravy
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
Salt and pepper to taste
👨🍳Directions
1Preheat your oven to 425°F.
2Remove the chicken from the refrigerator and let it sit at room temperature for 15 minutes.
3Pat the chicken dry with paper towels to ensure crispy skin.
4In a small bowl, combine 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, dried thyme, dried rosemary, and minced garlic.
5Rub this mixture all over the chicken, including under the skin.
6Place the lemon halves inside the chicken cavity.
7In a large bowl, toss the carrots, celery, onions, and baby potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
8Spread the vegetables evenly in the bottom of the roasting pan.
9Place the seasoned chicken on top of the vegetables in the roasting pan, breast side up.
10Roast the chicken at 425°F for 20 minutes, then reduce the oven temperature to 375°F.
11Continue roasting for 1 hour to 1 hour 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F and the juices run clear when pierced with a knife.
12Baste the chicken with pan juices every 30 minutes for a moist and golden finish.
13Remove the chicken from the oven and transfer it to a cutting board.
14Tent the chicken loosely with aluminum foil and let it rest for 15 minutes.
15This allows the juices to redistribute for a tender result.
16While the chicken rests, make the gravy.
17Place the roasting pan with the vegetables and drippings over medium heat on the stovetop.
18Add 2 tablespoons butter and let it melt.
19Sprinkle 2 tablespoons flour over the mixture and whisk constantly for 1 minute until the flour is lightly browned.
20Slowly pour in 2 cups chicken broth while whisking continuously.
21Bring the gravy to a simmer and cook for 3 to 4 minutes, stirring often, until it thickens to a smooth consistency.
22Season with salt and pepper to taste.
23Carve the rested chicken and arrange it on a platter with the roasted vegetables.
24Serve the gravy on the side or poured over the chicken and vegetables.
25Enjoy this comforting Sunday dinner with your family.
For a richer flavor, you can add fresh herbs like parsley or sage to the chicken cavity. If you prefer a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering gravy. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Watch Video Of How Lucille Ball’s Sunday Dinner Works
One of my favorite things about Lucille Ball’s Sunday dinner recipe is how well it freezes – just brown the meat before freezing and reheat when needed.
It also makes an excellent gift when packaged nicely in individual portions – who wouldn’t love receiving a delicious homemade meal?
Another great idea is using leftovers as part of other meals throughout the week; try turning last night’s Sunday dinner into tacos or stuffed peppers by adding some spices and vegetables.
❓ Frequently Asked Questions About Lucille Ball’s Sunday Dinner
What type of meat should I use in this recipe?
You can use either beef or pork, or a combination of both. For a traditional Sunday dinner flavor, I recommend using a chuck roast and some good-quality ground pork. If you prefer beef only, you can use any cut you like – just be sure to adjust the cooking time accordingly.
How long does this recipe take to make?
This recipe requires some planning ahead, as you need to let the meat cook slowly in the oven for several hours. However, once you’ve got everything set up, you can pretty much forget about it until it’s done – it’s one of those recipes where you can just set a timer and let the magic happen.
Can I make this recipe in a slow cooker?
Yes, you can definitely make this recipe in a slow cooker! In fact, I think it works even better than using an oven – just brown the meat in a skillet before adding it to the slow cooker with all your other ingredients.
Is this recipe suitable for vegetarians?
No, this recipe is not vegetarian-friendly due to its use of animal products like beef and pork.
How do I store leftover Sunday dinner?
Leftover Sunday dinner can be stored in an airtight container in the fridge for up to three days or frozen for later use.
This velvety butternut bisque soup is a comforting and elegant dish, perfect for chilly evenings. Roasted butternut squash is blended with aromatic vegetables a…
A sweet and savory dish featuring juicy pineapple and tender ham, baked to perfection. This recipe is ideal for a family dinner or a holiday gathering….
A delightful recipe for glazed ham steak with a sweet and tangy pineapple glaze. The combination of savory ham and fruity glaze creates a harmonious blend of fl…
