A roast is something that comes up often in conversations and questions about Combi Steam cooking and cooking more generally. Sometimes I feel like the basics of cooking and understanding the advantages of a Combi Steam get confused. There is no doubt that using a Combi Steam gives you more control and more versatility but so many of the regular and traditional cooking techniques and recipe principles still apply. Not everything needs to be reinvented or re-learned just because you are using a Combi Steam.

Different manufacturers and brands will vary slightly in terms of what each Combi Steam oven will offer in terms of functions and programs but one thing is really always for sure. Any Combi Steam oven will provide you with the ability to cook in three main ways - with only Steam, with only Fan Forced/Convection Heat OR with the magic combination of Steam and Fan Forced/Convection Heat. These options allow you to adapt and cook ANY recipe you want - from an old family favourite to the newest trend from the latest food magazine. It’s just about taking a breath and thinking about the result you want. If you want traditional dry oven heat then you would use your Fan Forced/Convection. If you would usually cook that food or recipe in or over water you would use Steam only. If you feel like you want browning AND you want moisture then you would use Combination Steam (Hot Air+Steaming). Once you have decided which option or function is going to be best for your dish then you can usually start with the temperature and cooking time the recipe recommends. Sometimes you may need to tweak those things slightly but that is always the case when you cook. That is where your “cooking sense” comes in - and by “cooking sense”, I mean a combination of common sense (your judgment and gut feeling) AND your physical senses of smell, look, feel and taste. When you combine the right function with a good recipe, a suggested temperature and cooking time and your intuition and human sensory experience the kitchen is your oyster!

So, this is a beautiful recipe that is easy but comes out looking like there was a lot of hard work involved. It’s budget friendly but once cooked looks dinner party worthy. And the leftovers are super in a sandwich or even wrapped in pastry to make a cheat pastie or hand pie.

A pot roast for me screams the USA. It’s not the traditional way that we “roast” here in Australia but it is wonderful none the less and the bonus of having the gravy made all in the same pot is a real winner. The veggies come out sweet and soft but you could take them out at the end and pop them onto a tray lined with baking paper and finish them using your Fan Forced/Convection (Hot Air) setting at 180°C or 190°C to add some crispiness. I also love this kind of roast because it is supposed to be a texture that is almost “shreddable” which means that you cook it right through so there is really no issue with overcooking. The resting part is important - don’t skip it! It needs to be done to get the result we are after, so make sure you allow the extra time before you want to serve to let it rest. And if you want to make it ahead, that’s ok too - it will Regenerate (or reheat with Steam and Heat) beautifully.

So here it is.

Serves 4+

2kg bolar beef roast (or similar cut)
8 heirloom carrots (stalk trimmed)
4 baby parsnips (optional)
12 chat style potatoes (halved)
2 sticks celery (roughly chopped)
2 brown onions (peeled & quartered)
2 whole roasted red capsicums (peppers)
⅓ cup plain flour*
½ cup white wine
2 cups beef or chicken stock
1 tbs Dijon mustard
1 tbs tomato paste
3 sprigs thyme or rosemary (or 1 tbs dried herbs)
salt & pepper

To make:

1. Heat a large deep pot over medium heat until nice and hot. Season the outside of the beef all over with salt & pepper.
   Sear the beef for a minute or two on each side until browned. Remove.

2. In a jug or bowl whisk together the flour, wine, stock, mustard and tomato paste.
   Add the veggies to the pot that the beef was cooked in. Pour in the gravy mixture. Make a space in the centre for the meat to sit on the bottom of the pan by moving the veggies to the sides. Sit the beef into the bottom of the pot.

3. Add the pot into the CombiSteam. Select Combination Steam (Hot Air+Steaming).

4. Set the temperature to 130°C. For variable Steam select low or 25%.

5. Set the cooking time to 3 ½ hours.
   After the cooking time, remove the pot and cover with a lid or loosely with foil and allow to rest for 30 minutes.

6. Remove the beef and slice. Serve beef with the veggies drizzled with the gravy.

That’s it. So go ahead and give this one a try. If you’ve never cooked beef before it’s a great way to give it a try and much easier than you may think. Remember to use your “cooking sense” whenever you get into the kitchen - there is so much more to being a confident cook than just following a recipe. Trust your gut, your nose, your tastebuds and your fingertips too!

Yours in the kitchen,

The CSQ. x