Roasting got its start as a cooking method when someone put a piece of protein on a spit and turned it slowly over an open-fire. That's why roasting in a natural gas-fired oven is more authentic than in an electric one and more efficient. The same goes for braising. For both techniques, a 15-20 minute resting period after the meat or poultry comes out of the oven is critical. Take the roast out when it is between five and ten degrees away from the desired temperature and let it stand covered for at least 15 minutes. While it is sitting, the juices-which have been pushed to the outer edges of the roast-will be reabsorbed back into the meat, and the temperature will continue to rise about five to ten degrees and reach the desired level of doneness.