Roasting is a dry-heat method for cooking a large cut of meat that will usually be served by slicing, such as rump roast, ham, whole chicken or sirloin tip roast.
This post is about 'roasting' as a cooking method, which is not the same as a 'roast' - any cut of meat that is larger than 1.5 pounds or so. Not all roasts want to be roasted with dry heat. For example: the classic Pot Roast refers to the cut of meat (chuck roast), NOT the cooking method (which is actually braising).
Step #1: Pre-season
Season the roast the night before with sea salt and any other seasonings you like (garlic, pepper, herbs, etc.). Put it back in the fridge, covered.
Step #2: Bring to room-temp
Take the roast out of the fridge at least 30 minutes before roasting. This allows it to come to room temperature and cook more evenly.
Step #3: Prep for oven
Preheat the oven to 450*F. Place the roast fat-side up on a low-sided pan with a rack.
Step #4: Cook
Place it in the oven, uncovered, and cook at 450*F for about 10-20 minutes, until you can see the meat starting to brown. Then lower the temperature to around 300*F and roast until the internal temperature is done (beef and lamb: 120-140*F, pork: 145-160*F, poultry: 165*F).
Step #5: Rest
Take the roast out of the oven and let it rest on the rack for at least 10 minutes. Add 5 minutes for each pound over 3 pounds (no more than 30 minutes is necessary). Resting allows the juices to reincorporate into the meat.
Step #6: Make Sauce
Use the pan juices to make a simple and delicious gravy. Make a roux with 1-2 tablespoons of flour per cup of gravy you want and 1-2 tablespoons of pan drippings, then add the rest of the drippings and heat until it thickens, stirring constantly.
Step #7: Slice thinly and Enjoy!
Make sure to slice the meat thinly and against the grain with a sharp knife. This is the final step that tenderizes the meat. Serve it up with the sauce you made and enjoy your hard work!