• Roasting is a dry heat method of cooking. It is important that the meat not be sitting in it's own juices otherwise it will steam and not roast. If roasting rack is not available use long cuts of carrots and celery to elevate the meat.
  • If you don't have a roasting pan, use a 13 x 9 inch baking dish or a disposable tinfoil roasting pan.
  • Do not cover a roast, although it will cook quicker with the cover on, it will not become a nice golden brown.
  • Use a meat thermometer to check when your roast is done.
  • Always remove meat to a cutting board or plate and let rest for 10 -20 minutes, depending on the size of the meat. This rest time allows juices to redistribute throughout the roast so every piece will be juicy and tender.