Roasting Meats

Place roasting utensil on medium-high heat without the cover (never use high heat). Place meat firmly into preheated utensil and press down to assure even "searing." Sear the meat in the open utensil until it is brown and repeat the process on the other side. Seasoning is optional. Cover the utensil and leave heat on medium until bubbles of moisture appear around the moisture trap (look for steam to escape). Reduce the heat to low and start timing (approximately 25 minutes per pound). If steam or bubbles persist, reduce the heat to very low or even warm. (If your stove "cooks hot", even at warm, you might use a flame tamer for a gas range or a wire trivet for an electric range, both of which can be obtained from a local hardware store).