v. t. [ imp. & p. p. Roasted; p. pr. & vb. n. Roasting. ] [ OE. rosten, OF. rostir, F. rôtir; of German origin; cf. OHG. rōsten, G. rösten, fr. OHG. rōst, rōsta, 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. [ 1913 Webster ]

2. To cook by surrounding with hot embers, ashes, sand, etc.; as, to roast a potato in ashes. [ 1913 Webster ]

In eggs boiled and roasted there is scarce difference to be discerned. BAcon. [ 1913 Webster ]

3. To dry and parch by exposure to heat; as, to roast coffee; to roast chestnuts, or peanuts. [ 1913 Webster ]

4. Hence, to heat to excess; to heat violently; to burn. “Roasted in wrath and fire.” Shak. [ 1913 Webster ]

5. (Metal.) To dissipate by heat the volatile parts of, as ores. [ 1913 Webster ]

6. To banter severely. [ Colloq. ] Atterbury. [ 1913 Webster ]

v. i. 1. To cook meat, fish, etc., by heat, as before the fire or in an oven. [ 1913 Webster ]

He could roast, and seethe, and broil, and fry. Chaucer. [ 1913 Webster ]

2. To undergo the process of being roasted. [ 1913 Webster ]

n. That which is roasted; a piece of meat which has been roasted, or is suitable for being roasted. [ 1913 Webster ]

A fat swan loved he best of any roost [ roast ]. Chaucer. [ 1913 Webster ]

To rule the roast, to be at the head of affairs. “The new-made duke that rules the roast.” Shak. [ 1913 Webster ]

a. [ For roasted. ] Roasted; as, roast beef. [ 1913 Webster ]

n. 1. One who roasts meat. [ 1913 Webster ]

2. A contrivance for roasting. [ 1913 Webster ]

3. A pig, or other article of food fit for roasting. [ 1913 Webster ]

a. & n., from Roast, v. [ 1913 Webster ]

Roasting ear, an ear of Indian corn at that stage of development when it is fit to be eaten roasted. --
Roasting jack, a machine for turning a spit on which meat is roasted. [ 1913 Webster ]