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The beef round tip roast is next to the sirloin tri-tip, so it is not quite as tough as other round roasts.

The mock tender is often sold as a roast and is a cone shaped muscle next to the top blade in the beef chuck primal.

A pan used for roasting foods in a conventional gas or electric oven. A roasting pan should be large enough to place a metal roasting rack in the bottom, heavy enough to be used on the stovetop burner for making gravy and sauces from the drippings, and well made of thick metal with sturdy handles for maintaining a good grip on the pan to easily control it when filled with the foods being cooked.

The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle.

A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb.

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups, stir-fried foods, rice dishes, and a various array of Asian recipes.

A utensil made to roast or toast various spices in order to enhance the flavors contained in the spice.

Red ripened bell peppers that have been roasted in some manner. There are several ways in which the red peppers can be roasted.

A sweet pepper that has been heated, sautéed in a pan or commercially roasted, for use as an ingredient for a food dish.

A variety of cookware used for all types of food preparation, such as boiling, frying, sautéing, baking, broiling, and roasting of foods.

A common type of cooking pot that may be round, oblong, square, or oval shaped. Red clay pots can be used to roast meat, poultry, fish, or vegetables.

A beef roast cut from the top butt muscle, which is one of two main muscles of the sirloin. The top butt is a bit better in quality than the bottom butt and is very suitable for oven roasting if it is not overcooked.

1. A method of cooking food, such as meat, poultry, and fish, in an open pan and using dry heat (usually in an oven) to cook the food.

A container that is built for the purpose of storing garlic cloves or bulbs. Small and most often round in shape with a loosely fitted top, the garlic pot can be placed in a kitchen area on a counter for ease of access.

A cooking utensil most often used for cooking poultry in an oven or on a grill. Vertical roasting tools are manufactured so the heat can circulate effectively around and through the entire item being cooked, resulting in a more moist or flavorful result.

Domestic poultry that is allowed to reach an age and weight that allows it to be oven or grill roasted, resulting in tender, juicy meat.

Nonadjustable V-racks are made of v-shaped pieces of metal that are attached to a frame that has handles on it.

A corn product made by oven roasting and freeze-drying kernels of sweet corn so that they become dry and crispy.

The chuck eye is a continuation of the rib-eye meat. It is similar to the rib-eye meat of the rib primal (ribs 6-12) except that it is located in the chuck primal (ribs 1-5).

A kitchen utensil made with perforated metal formed in the shape of a half circle or a "U" with handles on each end for ease of lifting and moving.