5.Make a juicer roast. To keep all of the natural juices inside your roast, sear it on all sides in a hot skillet with a little vegetable oil before putting it in the roasting pan. A few seconds per side is all it takes since the point is not to cook the meat but rather to toughen up the outside so that the juices don’t flow out while it’s cooking. Then be sure to use a shallow roaster to retain more of the moisture. Uncover the meat halfway through roasting in order to avoid a steamed appearance and to get the top of your roast browned.

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