You can sell a lot of roasts on the buffet especially during winter. And turning a raw lump of meat into something so scrumptiously yummy and juicy is quite easy. However, it does take a lot of time though.

Some chefs prefer to just put the meat on a tray and straight into the oven. That's alright. But I like to seal the meat first on a flat grill, especially with beef. It's because I think sealing it gives the roast a sharper meaty flavor. But just be careful when you do it. Always remember that if it has a bit of fat around it then there's always a good chance that it'll ignite into flames like what happened when I did it. OUCH! hehehe!

Then of course the next step is to put them on a tray and roast them in the oven. I usually set the temperature to 170°c for about 2 hours or so depending on the size and the dimension of the meat.

And while they're roasting away I do other important stuffs... like eating ice cream and reading a newspaper. Hehehe!

Once they're ready I let them rest for at least 20 minutes then I take them to the buffet bain marie where the girls carve them up for the guests. Coolness!