Steaming Roasts: A Tasty, Healthy Alternative To Oven Roasting

Cooking a roast in a steamer is a great way to ensure your meat is tender and juicy. Steaming locks in vital vitamins and minerals, making your food healthier and tastier. It's also a more gentle way of cooking, meaning your food will retain its natural shape and colour.

To cook a roast in a steamer, you'll first want to season your meat and vegetables. You can use salt and pepper, or get creative with herbs and spices. Then, place your meat in the steamer and cook on a low heat for several hours. The time will depend on the type and size of your roast, but this slow-roasting method is perfect for cheaper, tougher cuts of meat.

Once your meat is cooked, remove it from the steamer and let it rest while you steam your vegetables. Again, the time will depend on the type of vegetables you're cooking, but this should only take 20-25 minutes.

And that's it! You're now ready to enjoy your tender, juicy roast with a side of perfectly cooked veggies.

Choosing the right cut of meat

Type of Meat

The type of meat you choose will depend on your personal preference. Beef, lamb, and pork are all excellent options for roasting in a steamer. If you opt for beef, some recommended cuts include:

• Top round
• Top sirloin
• Bottom round
• Eye of round
• Ribeye
• Rump roast

For lamb, a leg or shoulder roast is a good choice, while pork shoulder or belly is ideal. If you're feeling adventurous, you could also try beef brisket, chuck, or oyster blade. These cuts may be tougher, so they require slow roasting to become tender.

Quality of Meat

When selecting your meat, look for good colour and moisture. Prime grade beef, with its high amount of fat marbling, is the highest quality option. However, Choice grade beef is also a great choice, offering a balance between marbling and price.

Size of Roast

Consider the size of your roast in relation to the number of servings you need. As a rule of thumb, plan for 3 to 4 ounces per serving for boneless roasts and 6 to 8 ounces per serving for bone-in roasts. A larger roast will also affect your cooking time, with bigger cuts taking longer to cook through.

Cooking Method

The cooking method you plan to use can also influence your choice of meat. If you're slow-roasting, tougher cuts like chuck roast may be more suitable, as the low and slow cooking process will help break down the connective tissues, resulting in tender meat. For quicker roasting methods, opt for leaner, more tender cuts like top round or sirloin.

Personal Preference

Ultimately, your choice of meat may come down to personal preference and availability. If you're unsure, don't hesitate to ask your butcher for recommendations. They can guide you towards the best cut for your specific needs and cooking method.

Preparing the meat for roasting

Firstly, choose the right cut of meat. Different types of meat are suitable for roasting, such as beef, lamb, or pork. For beef, you can opt for boneless roasts like rib-eye roast, rump roast, top sirloin roast, or eye of round roast. If you prefer lamb or pork, go for secondary cuts like shoulder, leg, or neck. These cuts may be tougher, so slow roasting is ideal.

Next, consider the size of your roast. Plan on 3 to 4 ounces per serving for boneless roasts and 6 to 8 ounces per serving for bone-in roasts. A larger roast will take longer to cook, so choose a size that fits your time constraints.

Now, it's time to season the meat. You can keep it simple with just a sprinkle of salt and pepper, or you can get creative with an herb or spice rub. For example, you could use olive oil, garlic, rosemary, thyme, salt, and pepper for a delicious herb rub. Massage the chosen seasonings all over the roast, ensuring it is evenly coated.

Place the seasoned meat, fat side up, on a rack in a shallow roasting pan. If your roast has a bone, such as a rib roast, you don't need to use a rack. Insert an oven-safe thermometer or probe thermometer into the thickest part of the meat, ensuring it doesn't touch the fat, bone, or pan. This will help you monitor the internal temperature of the roast as it cooks.

Finally, if you have time, let the roast come to room temperature before placing it in the steamer. This step is optional but can help the meat cook more evenly.

Once you've completed these steps, your meat will be ready for roasting in the steamer! Remember to refer to a reliable recipe or guide for specific cooking times and temperatures to ensure your roast turns out perfectly.

Cooking the roast

Choosing your cut of meat

When cooking a roast in a steamer, it's best to opt for a tender cut of meat. Some good options include boneless tri-tip roast (bottom sirloin), rib roast (chine bone removed), rib-eye roast, rump roast, top sirloin roast, top round roast, or eye of round roast. If you're looking for a more affordable option, go for secondary cuts like pork or lamb shoulder or leg, pork belly, ribs, beef brisket, chuck, or oyster blade. These cuts are cheaper but may require a longer cooking time.

Preparing the meat

Take the roast out of the refrigerator about an hour before cooking to let it come to room temperature. This will ensure more even cooking. If your roast is very lean, you may want to drizzle a small amount of olive oil over it to keep it moist.

Next, season the meat. You can simply sprinkle salt and pepper over the roast, or get creative with spices and herbs like rosemary, thyme, or garlic. You can also try rubbing the roast with mustard or a mixture of olive oil, garlic, rosemary, thyme, salt, and pepper.

Preheat your steamer oven to the temperature specified for your chosen cut of meat. As a general rule, roast at 325°F. Place the meat in a roasting dish or tray, fat side up, and put it in the oven. For a 4-pound roast, cook for approximately 2 hours for a medium level of doneness. Adjust the cooking time up or down by about 30 minutes depending on your desired level of doneness and the size of your roast.

Resting the meat

Once the roast is cooked to your desired level of doneness, remove it from the oven and let it rest. Cover it loosely with aluminium foil to keep it warm, and let it rest for about 15-30 minutes. This allows the juices to redistribute within the roast, ensuring a juicy and tender final product.

Carving and serving

Transfer the roast to a carving board and use a sharp carving knife to slice it. For a bone-in rib roast, turn the roast on its side and remove any thin bottom slices to stabilize it. Insert a fork into the side of the roast and carve across the front toward the rib bone, repeating as needed. Cut along the rib bone to release the slices from the bone. Arrange the slices on a serving platter and enjoy!

Resting the roast

Let the roast rest for at least 15 minutes, and up to 30 minutes, before carving and serving. This resting period allows the juices within the roast to redistribute, ensuring that they don't run out when you start slicing. It also gives you time to prepare the gravy, set the table, or make some Yorkshire pudding to go with your roast.

While the roast is resting, you can also use this time to finish preparing any side dishes or vegetables that you may be serving alongside the roast. Keep in mind that the internal temperature of the roast will continue to rise slightly as it rests, so it's important to remove it from the oven when it's about 10 degrees Fahrenheit lower than your desired level of doneness.

For example, if you're aiming for a medium-rare roast, you'll want to remove it from the oven when the internal temperature reaches 120 degrees Fahrenheit. After resting for 15 minutes, the temperature will rise to around 130 degrees Fahrenheit, which is the ideal temperature for a medium-rare roast.

Using a meat thermometer is the best way to ensure that your roast has reached the correct temperature. Insert the thermometer into the thickest part of the roast, making sure it isn't touching any bones or the pan. This will give you an accurate reading of the internal temperature and help you determine when to remove the roast from the oven.

Carving and serving the roast

Once your roast is cooked, remove it from the oven and let it rest for 15 to 30 minutes. This will give the meat a chance to rest, allowing the juices to redistribute within the roast. Cover the roast with foil to keep it warm.

When you're ready to carve, transfer the roast to a carving board, ideally one with a well around the edges to catch any juices. Use a large fork to hold the roast in place while carving slices off one end with a long, sharp carving knife.

For a bone-in rib roast, turn the roast beef on its side and remove a thin bottom slice if needed to stabilize the roast. Insert a large fork into the side of the roast, just below the top rib. Carve across the front toward the rib bone and remove the slice, then repeat with the remaining roast beef. Cut along the rib bone with the tip of the knife to release the slice from the bone.

Transfer the meat to a serving platter and serve with a sauce or condiment of your choice. Some classic pairings include horseradish, gravy, au jus, wine reduction sauce, or BBQ sauce. You can also garnish with fresh herbs like rosemary, thyme, or parsley.

Frequently asked questions