Place your next roast fat-side-up on a rack in a broiler pan to improve air circulation, promote more even cooking, and allow fat to drip away while cooking. When roasting with larger cuts, an ovenproof meat thermometer that stays in the roast while cooking is preferable to an instant-read thermometer; it helps you avoid opening the oven unnecessarily and poking multiple holes in the roast, and losing those delicious juices.
