A good roast can lift the spirits of any meal. Many different types of meat can be used in a roast; the best are tender cuts of beef, lamb or poultry. The cuts will be large and, in the case of poultry, they will be the full bird. Vegetables can also be roasted along with the meat, the best being starchy or root vegetables. It is a common misconception that roasting, braising and steaming are the same thing. While steaming and braising are similar, roasting is actually done using no moisture and the meat cooks from the exterior inward. Meat used to be commonly roasted on a spit over a fire, but with more accurate cooking equipment in the kitchen nowadays, it is preferable to have the roast cooked in an oven. The most important tool you will need besides your roast pan is a good thermometer design specifically for meat. Stick the roast in the oven and keep an eye on the internal temperature of the meat, when the very center has reached a safe heat, then your roast is very nearly done. There is no set way to cook a roast. Some folks say to cook it on low heat the whole time; others say high heat is best. Still others say you should start out high and then go to low heat or vice versa. With a good thermometer, it’s very difficult to spoil a roast.