Source : Webster's Revised Unabridged Dictionary (1913)

Roast \Roast\, v. t. [imp. & p. p. {Roasted}; p. pr. & vb. n.
   {Roasting}.] [OE. rosten, OF. rostir, F. r[^o]tir; of German
   origin; cf. OHG. r[=o]sten, G. r["o]sten, fr. OHG. r[=o]st,
   r[=o]sta, 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.

Roasting \Roast"ing\,
   a. & n., from {Roast}, v.

   {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.

Source : WordNet®

roasting
     n : cooking (meat) by dry heat in an oven (usually with fat
         added); "the slow roasting took several hours"