Veal Roast

Cooking a veal roast in the microwave sounds unconventional, but it’s a legitimate technique that produces surprisingly even results when done right. The key is the inverted saucer trick: placing a heat-resistant saucer or small casserole dish upside down in the cooking dish, then setting the roast on top. This elevates the meat above its own fat and drippings, so it roasts rather than stews.

Starting fat-side-down for the first half of cooking lets the fat render slowly and self-baste the meat. Flipping halfway through finishes the top side and gives you a more even cook throughout. The loose wax paper or paper towel covering during the second half prevents splatter while still allowing moisture to escape, which is the difference between a roast and a soggy steam job.

The resting period after cooking is critical. Fifteen to thirty minutes wrapped in foil (outside the microwave) lets the internal temperature equalize and the juices redistribute. Cut into it too soon and those juices run out onto the cutting board.

Timing runs roughly 6 minutes per pound for rare, 7 for medium, and 8 for well-done. For a 3-pound roast, that’s 18 to 24 minutes total, split evenly between the two halves.

Kitchen Tips

• Salt the meat after cooking, not before. Salt draws moisture to the surface during microwave cooking and can make the exterior tough and dry.
• Rub the garlic directly on the meat for the most flavor. Minced garlic tends to burn in the microwave before the roast is done.
• Reserve the drained pan juices from the halfway point. They make an excellent base for a quick gravy with a little flour and stock.
• Use a meat thermometer to check doneness. Microwave power varies, so time alone isn’t reliable. Aim for 145F for medium.

Variations

• Add a sprig of fresh rosemary and thyme on top of the roast during the second half of cooking for an herbed flavor.
• Rub the roast with Dijon mustard and cracked black pepper before cooking for a peppery crust.
• Slice thin and serve cold the next day with cornichons and mustard for an elegant sandwich filling.