It might be a good idea to get out the cooking equipment you don't normally use. If I'm cooking for me I put vg and potatoes in a pan, if I'm cooking for a group then the steamer comes out.
OK So if I was doing a Sunday dinner this is how things would go.
I'd make a pate or terrine ahead of time, I might even freeze it and get some of those part baked rolls.
Set up the table the night before
Early morning the meat goes in to the slow cooker - obviously a full turkey won't fit but a leg of lamb or a beef joint will - I'll put it on high and leave.
Prep all the veg, the potatoes need to be in water but otherwise veg can go in the steamer - I might do this the night before. I make a note on the fridge toi remember to put potatoes in the steamer - the veg will take 15 - 20 mins.
Typically I would do some potatoes for mash, carrots, sprouts, maybe broccoli in the steamer.
About 30 mins before I want to eat I will put a tray of animal fat in for the potatoes in the oven.
When the fat has been in the oven for 10-15 mins add the potatoes - I don't par boil, you need to coat them with the fat.
Put the tray for the Yorkshire pudding(s)in the top of the oven and after 15 mins shake up the potatoes and put the YPs in. Put the bread rolls in the oven.
Serve your starter. Put the steamer on
Eat starter.
I have large serving dishes that I would put in the top oven to warm at this stage.
After another 15 mins your potatoes and YPs are ready, take the meat out of the slow cooker and wrap in foil. Pour out most of the fat but keep a little in the SC, add a dusting of flour and use a whisk to mix it in, add boiling water and stock cube of choice.
Carve the meat, put the YP and veg in the dishes and take to the table.
Eat.
Serve pudding.