Roast (?), v. t. [imp. & p. p. Roasted; p. pr. & vb. n. Roasting.] [OE. rosten, OF. rostir, F. rotir; of German origin; cf. OHG. rosten, G. rosten, fr. OHG. rost, rosta, gridiron, G. rost; cf. AS. hyrstan to roast.] 1. To cook by exposure to radiant heat before a fire; as, to roast meat on a spit, or in an oven open toward the fire and having reflecting surfaces within; also, to cook in a close oven.
2. To cook by surrounding with hot embers, ashes, sand, etc.; as, to roast a potato in ashes.
In eggs boiled and roasted there is scarce difference to be discerned.
Bacon.
3. To dry and parch by exposure to heat; as, to roast coffee; to roast chestnuts, or peanuts.
4. Hence, to heat to excess; to heat violently; to burn. "Roasted in wrath and fire."
Shak.
5. Metal. To dissipate by heat the volatile parts of, as ores.
6. To banter severely. [Colloq.]
Atterbury.
© Webster 1913.
Roast, v. i. 1. To cook meat, fish, etc., by heat, as before the fire or in an oven.
He could roast, and seethe, and broil, and fry.
Chaucer.
2. To undergo the process of being roasted.
© Webster 1913.
Roast, n. That which is roasted; a piece of meat which has been roasted, or is suitable for being roasted.
A fat swan loved he best of any roost [roast].
Chaucer.
To rule the roast, to be at the head of affairs. "The new-made duke that rules the roast."
Shak.
© Webster 1913.
Roast, a. [For roasted.] Roasted; as, roast beef.
© Webster 1913. | 
