To cook, dress, or prepare (meats) for eating, originally on a grate or gridiron over or beneath a fire (broiling), but now by exposure to the direct action of dry heat (toasting).To heat to excess; heat violently.To dry and parch by exposure to heat: as, to roast coffee.In metallurgy, to heat with access of air. ; ;To expose (a person) to scathing ridicule or jesting, as by a company of persons, or for the amusement of a company.To perform the act of cooking by the direct action of dry heat.To become roasted or fit for eating by exposure to fire; hence, to be overheated or parched.Roasted: as, roast beef; roast meat.n. That which is roasted, specifically a piece of beef; that part of a slaughtered animal which is selected for roasting, as a sirloin of beef or a shoulder of mutton.In agriculture, in the process of bare-fallowing, to subject (the soil) to the full force of the sun in order to kill the weeds.