Make sure the meat is not frozen at all. Douse it with some Worcestershire, Cut up some garlic and onion, throw those around the roast in the bottom of the pan. Put enough water in the bottom of the pan to cover the entire bottom of the pan. Rub the meat with seasonings, stick it in a Pyrex pan, don't cover it. I usually cook them at like 375F, how long depends on how big the meat is. Cook it till it's up to temp. I usually shoot for like 160F, it's usually a little bit bloody, pull the meat out and let it "rest" for like 10 minutes before you cut it, it will soak a lot of the juices back up and ends up way more tender. This is how I do things for beef, for pork I usually cook it to 180F but do basically the same crap.
usually at any grocery store they have a roast seasoning packet that comes with a plastic bag, you season your roast, put it in the bag then fill the bag with whatever vegetables you like such as carrots, potatoes ect. Then you tie the bag and put it in a roast pan and pop it in the oven. Cooking temp and amount of time varies in the weight of the roast, but direction for that are on the back of the seasoning bag. Hope this helped a bit.
Personally what I do is first take a fork and and stab the meat several times (25>)this helps to tenderize it (it will melt in your mouth) then I slather on some barbeque sauce and garlic powder. Put it in a roasting pan with potatoes carrots,sliced onion,sweet potatoe, and place in oven @350 deg. for about 2-3 hours and it's done like dinner.
Season roast with kosher salt and black pepper, then Get a packet of McCormick slow roast seasoning, and a packet of aujus sauce, throw roast in crock pot, mix seasoning with water and pour over roast, then pour a can of Pepsi in crockpot, cover and cook for 6-8 hours on low or med then before removing from cockpit sprinkle dry packet of aujus over roast. Slice and serve.
Beef roast, oven set at 375 degrees F, simple formula is 40 minutes to heat the meat then 20 minutes per pound of meat, so a 3 pound leg of beef will take 1 hour and 40 minutes to cook to a rare stage, add an extra 10 minutes for a medium roast. Preparing the meat, just a light covering of olive oil and a bit of salt and pepper will do, or for something fancy cover it is american mustard before cooking, mustard sweetens when it is cooked. Place roast in a plastic heat proof oven bag (can get these from the supermarket, keeps oven clean and meat juicier ) and place on a baking pan in the oven. Most important is after it is cooked, open te bag and leave the meat for 10 minutes to finish cooking on the bench.