So you bought a roast. Now what?

Much like the Thanksgiving turkey, there can be a lot of pressure around the holiday roast. Not only is it the centerpiece of the table, it can also cost about as much as your normal weekly grocery budget. Aside from choosing a foolproof recipe, there are a few things you can do to make sure your roast turns out perfectly.

Season it well

Large cuts of meat need to be seasoned generously. Make sure the entire roast is covered evenly with salt and pepper and butter or oil. You can also add fresh or dried herbs at this stage. Let the roast chill, uncovered, in the refrigerator up to 24 hours. This will help the outside of the meat dry out a bit, which will help form a nice crust.

Let it come to room temperature

If you transfer the roast from the refrigerator to a hot oven, the cold meat will take longer to heat up won't brown as well. Before you put the roast in the oven, make sure the meat has come to room temperature. This could take up to one hour, depending on the size of the roast.

High heat, then low heat

To get a nice brown crust, cook the roast at a high temperature (usually 400˚F and above) for a short amount of time, then lower the heat so that the meat cooks through without burning, for a longer amount of time. Recipes will vary, but this is a good rule of thumb.

Let the meat rest

We know, you've heard this a million times, but it bears repeating. Especially when hungry guests are peeking in the kitchen, looking at that amazing-smelling roast that's just sitting there, waiting to be carved. Let it rest, covered, for at least 20 minutes before carving for the juiciest, most flavorful results.